Results 91 to 100 of about 147 (117)
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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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Evaluación del riesgo de exposición alimentaria a acrilamida en España
2015La acrilamida es actualmente un motivo de preocupación de seguridad alimentaria. Se trata de un monómero con efectos neurotóxicos, cancerígenos y genotóxicos en modelos animales y con toxicidad sobre la reproducción masculina y en el desarrollo fetal. El cáncer es la segunda causa de muerte más común en Europa.
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Capacidad formadora de acrilamida de harinas de cereales y pseudocereales
Peer ...Mesías, Marta +3 more
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Formación de acrilamida durante el procesamiento de alimentos. Una revisión.
2016Abstract In April 2002, a Swedish group or researches informed that some food products with high starch and low protein constitution and submitted to temperature processes above 120°C contained a pro cancerigenous substance known as acrylamide. From this moment on, and until actual times, a research race around the theme has been established. Up to the
Chaves Ullate, Carolina +2 more
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Acrilamida en los alimentos: Valores de referencia, recomendaciones y acciones de mitigación
Revista Chilena De Nutricion, 2021Ana Maria Ronco +2 more
exaly
Estrategias en la industria alimentaria para reducir los contenidos en acrilamida¿.
2021Facultad de ...
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