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Protective effect of chitosan on acrylamide formation in model and batter systems

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Protective effect of chitosan on acrylamide formation in model and batter systems

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Sansano Tomás, M.; Castelló Gómez, ML.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2016). Protective effect of chitosan on acrylamide formation in model and batter systems. Food Hydrocolloids. 60:1-6. doi:10.1016/j.foodhyd.2016.03.017

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/93707

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Title: Protective effect of chitosan on acrylamide formation in model and batter systems
Author:
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:
Abstract:
[EN] In recent years high contents of acrylamide, a potentially carcinogenic substance, have been found in a wide range of fried and baked foods. For this reason, the health authorities together with the food industry have ...[+]
Subjects: Acrylamide , Chitosan , Model systems , Batter systems
Copyrigths: Reserva de todos los derechos
Source:
Food Hydrocolloids. (issn: 0268-005X )
DOI: 10.1016/j.foodhyd.2016.03.017
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.foodhyd.2016.03.017
Thanks:
The authors would like to thank the Generalitat Valenciana (GV/2012/072) for the financial support given to this investigation.
Type: Artículo

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