24 Nonenzymatic Browning of Cookies, Crackers, and Cereals 565van Boekel MAJS, Zia-Ur-Rehman. 1987. Determin-
ation of HMF in heated milk by HPLC. Netherlands
Milk Dairy Journal 41(4): 297–306.
Weisshaar R, Gutsche B. 2002. Formation of acry-
lamide in heated potato products. Model experi-
ments pointing to asparagines as precursor. Deutsche
Lebbensmittel 98 Jahrgang (11): 397–400.
Wenzl T, de la Calle B, Gatermann R, Hoenicke K,
Ulberth F, Anklam E. 2004. Evaluation of the results
from an Inter-laboratory comparison study of the de-
termination of acrylamide in crispbread and butter
cookies. Analytical and Bioanalytical Chemistry
379(3): 449–457.
Westerlund E, Theander O, Aman P. 1989. Effects of
baking on protein and ethanol-extractable carbohy-
drate in white bread fractions. A review of acry-
lamide: An industry perspective Journal of Cereal
Science 10(2): 139–147.
Xue J, Lefort G, Walker CE. 2004. Effects of oven
humidity on foods baked in gas convection ovens.
Journal of Food Processing and Preservation 28(3):
179–200.
Yoshida M, Ono H, Ohnishi-Kameyama M, Chuda Y,
Yada H, Kobayashi H, Ishizaka M. 2002. Determ-
ination of acrylamide in processed foodstuffs in
Japan. Journal of the Japanese Society for Food Sci-
ence and Technology-Nippon Shokuhin Kagaku
Kogaku Kaishi 49(12): 822–825.
Zanoni B, Peri C, Bruno D. 1995. Modelling of brown-
ing kinetics of bread crust during baking. Leben-
smittel Wissenschaft und Technologie 28(3): 604–
609.