Search Results - "Wedzicha, Bronislaw L."

Acrylamide is formed in the Maillard reaction by Mottram, Donald S, Wedzicha, Bronislaw L, Dodson, Andrew T

“…Reports of the presence of acrylamide in a range of fried and oven-cooked foods have caused worldwide concern because this compound has been classified as…”
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Kinetic Model for the Formation of Acrylamide during the Finish-Frying of Commercial French Fries by Parker, Jane K, Balagiannis, Dimitrios P, Higley, Jeremy, Smith, Gordon, Wedzicha, Bronislaw L, Mottram, Donald S

“…Acrylamide is formed from reducing sugars and asparagine during the preparation of French fries. The commercial preparation of French fries is a multistage…”
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Food chemistry Acrylamide is formed in the Maillard reaction by Mottram, Donald S, Wedzicha, Bronislaw L, Dodson, Andrew T

“…Reports of the presence of acrylamide in a range of fried and oven-cooked foods have caused worldwide concern because this compound has been classified as…”
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Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content by Balagiannis, Dimitrios P., Mottram, Donald S., Higley, Jeremy, Smith, Gordon, Wedzicha, Bronislaw L., Parker, Jane K.

“…•The formation of acrylamide from maltose was investigated.•Chemical reactions of acrylamide formation in french fries were modelled kinetically.•The model…”
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Factors affecting migration kinetics from a generic epoxy-phenolic food can coating system by Wagner, Janine, Castle, Laurence, Oldring, Peter K.T., Moschakis, Thomas, Wedzicha, Bronislaw L.

“…This study investigated how the properties of a polymeric can coating film, such as thickness and crosslink density as well as the type of migrant, influence…”
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Comparative Study of the Composition of Melanoidins from Glucose and Maltose by Mundt, Sandra, Wedzicha, Bronislaw L

“…The composition of melanoidins formed in the reactions of either glucose or maltose with glycine (70 °C, pH 5.5, [glucose] = [maltose] = [glycine] = 0.25 M)…”
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The effect of cooking on acrylamide and its precursors in potato, wheat and rye by Elmore, J Stephen, Koutsidis, Georgios, Dodson, Andrew T, Mottram, Donald S, Wedzicha, Bronislaw L

“…The relationship between acrylamide and its precursors, namely free asparagine and reducing sugars, was studied in simple cakes made from potato flake,…”
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Investigations on the Effect of Amino Acids on Acrylamide, Pyrazines, and Michael Addition Products in Model Systems by Koutsidis, Georgios, Simons, Sandra P. J, Thong, Yeong H, Haldoupis, Yannis, Mojica-Lazaro, Jonas, Wedzicha, Bronislaw L, Mottram, Donald S

“…Acrylamide and pyrazine formation, as influenced by the incorporation of different amino acids, was investigated in sealed low-moisture asparagine−glucose…”
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Development of a novel method to measure the film thickness of cured can coatings by Wagner, Janine, Moschakis, Thomas, Nelson, Phillip V., Wedzicha, Bronislaw L.

“…A new technique was developed for measuring the thickness of can coatings applied to a metal substrate. A metal disc with a known radius creates a small indent…”
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A kinetic model for browning in the baking of biscuits: Effects of water activity and temperature by Mundt, Sandra, Wedzicha, Bronislaw L.

“…We describe here a rigorous and fundamental approach to the extraction of kinetic parameters when solid foods undergo colour change, and provide a generic…”
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Kinetic Modeling of the Generation of 2- and 3-Methylbutanal in a Heated Extract of Beef Liver by Balagiannis, Dimitrios P, Parker, Jane K, Pyle, D. Leo, Desforges, Neil, Wedzicha, Bronislaw L, Mottram, Donald S

“…Quantitative control of aroma generation during the Maillard reaction presents great scientific and industrial interest. Although there have been many studies…”
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Acrylamide and Pyrazine Formation in Model Systems Containing Asparagine by Koutsidis, Georgios, De la Fuente, Ana, Dimitriou, Chrisa, Kakoulli, Antonia, Wedzicha, Bronislaw L., Mottram, Donald S.

“…The effect of different sugars and glyoxal on the formation of acrylamide in low-moisture starch-based model systems was studied, and kinetic data were…”
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Kinetic models as a route to control acrylamide formation in food by Wedzicha, Bronislaw L, Mottram, Donald S, Elmore, J Stephen, Koutsidis, Georgios, Dodson, Andrew T

“…A kinetic model for the formation of acrylamide in potato, rye and wheat products has been derived, and kinetic parameters calculated for potato by…”
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A Kinetic Model for the Glucose−Fructose−Glycine Browning Reaction by Mundt, Sandra, Wedzicha, Bronislaw L

“…The browning of glucose−fructose−glycine mixtures involves parallel glucose−glycine and fructose−glycine reactions, which share a common intermediate, the…”
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Role of Glucose in the Maillard Browning of Maltose and Glycine:  A Radiochemical Approach by Mundt, Sandra, Wedzicha, Bronislaw L

“…We followed the contribution of released glucose to the formation of melanoidins in the maltose−glycine reaction by adding 14C glucose to the maltose−glycine…”
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A kinetic model for the maltose–glycine reaction by Mundt, Sandra, Wedzicha, Bronislaw L, van Boekel, Martinus A.J.S

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A variation of the Monier-Williams distillation technique for the determination of sulphur dioxide in ginger ale by Wedzicha, B L, Johnson, M K

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Nonenzymatic browning reactions of retro-aldol degradation products of carbohydrates by Cämmerer, Bettina, Wedzicha, Bronislaw L., Kroh, L. W.

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Interphase Transport of Benzoic Acid in Emulsions by Landy, Pascale, Voilley, Andrée, Wedzicha, Bronislaw L.

“…The kinetics of transport of benzoic acid in triglyceride-in-water emulsions stabilized by Tween 80 was measured by a continuous flow kinetic apparatus. The…”
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Non-enzymic browning reactions of ascorbic acid and their inhibition. The production of 3-deoxy-4-sulphopentosulose in mixtures of ascorbic acid, glycine and bisulphite ion by Wedzicha, B L, McWeeny, D J

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