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Listar por autor "Sansano Tomás, Mariola"

Mostrando ítems 1-9 de 9

Acrylamide formation and quality properties of chitosan based batter formulations

Sansano Tomás, Mariola; Castelló Gómez, María Luisa; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María (Elsevier, 2016-10-12)

[EN] The potential of chitosan to mitigate acrylamide formation has been already demonstrated. The two main objectives of this study were: 1) to select the most adequate degree of deacetylation (DD) and molecular weight ...
Dietary acrylamide: What happens during digestion

Sansano Tomás, Mariola; Heredia Gutiérrez, Ana Belén; Peinado Pardo, Irene; Andrés Grau, Ana María (Elsevier, 2017)

[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 ...
Effect of Microwave Frying on Acrylamide Generation, Mass Transfer, Color, and Texture in French Fries

Sansano, Mariola; De los Reyes Cánovas, Ruth; Andrés Grau, Ana María; Heredia Gutiérrez, Ana Belén (Springer-Verlag, 2018)

[EN] The objective of this work was to evaluate the effect of microwave power on acrylamide generation, as well as moisture and oil fluxes and quality attributes of microwave-fried potatoes. Concretely, 25 g of potato ...
Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes

Sansano Tomás, Mariola; Juan Borrás, María del Sol; Escriche Roberto, Mª Isabel; Andrés Grau, Ana María; Heredia Gutiérrez, Ana Belén (Wiley, 2015-05)

[EN] This paper investigated the effect of air-frying technology, in combination with a pretreatment based of soaking the samples in different chemical agent solutions (citric acid, glycine, calcium lactate, sodium chloride, ...
Estudio de la influencia del tipo de pretratamiento sobre la reducción de la generación de acrilamida durante la fritura de patatas en aceite

Sansano Tomás, Mariola (Universitat Politècnica de València, 2013-04-16)

[ES] La acrilamida es una neurotoxina y un posible carcinógeno presente en una amplia gama de alimentos, y en especial en aquellos sometidos a un horneado o fritura. El objetivo de este trabajo fue analizar la influencia ...
Evaluation of acrylamide in foods and development of some strategies for its reduction

Sansano Tomás, Mariola (Universitat Politècnica de València, 2018-07-17)

Although the presence of acrylamide in foods was detected a decade ago, public concern about this issue, and in general about food health, seems to have increased in recent years. Acrylamide is a toxic human carcinogen ...
Funcionalidad del quitosano para reducir la formación de acrilamida en sistemas modelo

Gimeno Herreros, Miriam (Universitat Politècnica de València, 2015-11-09)

[ES] A lo largo de los últimos años se han detectado contenidos altos de acrilamida, una sustancia potencialmente cancerígena, en una amplia gama de productos fritos y horneados. Por esta razón, las autoridades sanitarias ...
Influence of chitosan on thermal, microstructural and rheological properties of rice and wheat flours-based batters

Sansano, Mariola; Heredia Gutiérrez, Ana Belén; Glicerina, Virginia; Balestra, Federica; Romani, S.; Andrés Grau, Ana María (Elsevier, 2018)

[EN] Wheat flour replacement by rice flour is a key strategy in gluten-free batter production. Rice flour needs hydrocolloids to offset the development of the network of the mix. In this context, the aim of this work was ...
Protective effect of chitosan on acrylamide formation in model and batter systems

Sansano Tomás, Mariola; Castelló Gómez, María Luisa; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María (Elsevier, 2016)

[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 ...