Acrylamide in Roasted Almonds and Hazelnuts
Acrylamide in Roasted Almonds and Hazelnuts is a scholarly work, published in 2005 in ''Journal of Agricultural and Food Chemistry''. The main subjects of the publication include L-Asparagine, acrylamide, food science, nut, amino acid, DL-asparagine, Phytophthora, chemistry, and roasting. The influences of composition and roasting conditions on acrylamide formation in almonds and hazelnuts were investigated.