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Dietary acrylamide: What happens during digestion

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Sansano Tomás, M.; Heredia Gutiérrez, AB.; Peinado Pardo, I.; Andrés Grau, AM. (2017). Dietary acrylamide: What happens during digestion. Food Chemistry. 237:58-64. doi:10.1016/j.foodchem.2017.05.104

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Title: Dietary acrylamide: What happens during digestion
Author: Sansano Tomás, Mariola Heredia Gutiérrez, Ana Belén Peinado Pardo, Irene Andrés Grau, Ana María
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Embargo end date: 2018-12-15
[EN] Acrylamide is a well-known potentially carcinogen compound formed during thermal processing as an intermediate of Maillard reactions. Three objectives were addressed: the impact of gastric digestion on acrylamide ...[+]
Subjects: Acrylamide , In vitro , Digestion , Kinetics , Bioaccessibility
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2017.05.104
Publisher version: https://doi.org/10.1016/j.foodchem.2017.05.104
The authors would like to thank the Universitat Politecnica de Valencia for the PhD scholarship given to Mariola Sansano Tomas.
Type: Artículo



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