Tables index

From

Simultaneous Mitigation of Acrylamide, 5-HMF, and Browning Formation by Combining Three Additives in Commercial Crackers

Zhiguo Zhang, Weicheng Wu, Chengcheng Zhang, Longjun Li, Weiwei Hu, Yang Guo, Guoquan Lu

Journal of Food and Nutrition Research. 2022, 10(8), 536-545 doi:10.12691/jfnr-10-8-2
  • Table 1. Levels of Sodium Bicarbonate (SBC), Sodium Metabisulfite (SMBS) and Citric Acid (CA), and Dough pH Values of Different Runs of the Three-Factor, Three-Level Box-Behnken Design
  • Table 2. Acrylamide and 5-HMF Concentrations, Total color changes (ΔE) of the Cracker Samples
  • Table 3. ANOVA of Response Y1', Y2 and Y3
  • Table 4. Constraints for Optimum Levels of SBC, SMBS and CA
  • Table 5. Verification Testing Data
  • Table S1. Hardness (g), Fracturability (mm) and Browning Index (BI) of Cracker Samples from Different Runs