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ACRILAMIDA Y PAN ¿IMPRUDENTE ANTICIPO DE UNA INVESTIGACIÓN PRIMARIA?
Revista chilena de nutrición, 2002 openaire +2 more sources
Acrilamida em Bolachas: Otimização e Aplicação da Metodologia de Análise
, 2016 openaire +2 more sources
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Acrilamida, envidia y sentimentalismo tóxico
La acrilamida es un compuesto tóxico que se forma de manera natural al cocinar alimentos a altas temperaturas (>120 °C), sobre todo en patatas fritas muy tostadas. Clasificada por la IARC como “probablemente cancerígena” (grupo 2A), también tiene efectos neurológicos y reproductivos.openaire +1 more source
Capacidad formadora de acrilamida de harinas de cereales y pseudocereales
Peer ...Mesías, Marta +3 more
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Acrilamida em bolachas : ocorrência, análise e estratégias de mitigação
2015Acrylamide is a major food contaminant in products baked at high temperatures, such as biscuits. This substance is classified as a possible carcinogen, which reveals the importance of its detection, quantification and mitigation. In this work, mitigation strategies were applied by addition of natural extracts such as pectin, tartaric acid, and alginic ...
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Mitigação da acrilamida em bolachas por adição de compostos de café
2014Acrylamide is a higly toxic compound formed from the reaction between reducing sugars and asparagine during the confection of food at high temperatures. The incorporation of plant extracts with antioxidant activity in dough has been mentioned as a strategy for decreasing the level of acrylamide.
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