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Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes

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Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes

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dc.contributor.author Sansano Tomás, Mariola es_ES
dc.contributor.author Juan Borrás, María del Sol es_ES
dc.contributor.author Escriche Roberto, Mª Isabel es_ES
dc.contributor.author Andrés Grau, Ana María es_ES
dc.contributor.author Heredia Gutiérrez, Ana Belén es_ES
dc.date.accessioned 2016-04-28T06:54:32Z
dc.date.available 2016-04-28T06:54:32Z
dc.date.issued 2015-05
dc.identifier.issn 0022-1147
dc.identifier.uri http://hdl.handle.net/10251/63085
dc.description.abstract [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, or nicotinic acid [vitamin B3]), on the generation of acrylamide in fried potatoes. The influence of reducing sugars on the development of surface s color was also analyzed. The experiments were conducted at 180 °C by means of air-frying and deep-oil-frying, as a reference technology. Based on the evolution of color crust with frying time, it could be concluded that the rate of Maillard reaction decreased as the initial reducing sugars content increased in the raw material, and was also lower for deep-oil-frying than for air-frying regardless of pretreatments applied. Air-frying reduced acrylamide content by about 90% compared with conventional deep-oil-frying without being necessary the application of a pretreatment. However, deep-oil fried potatoes pretreated with solutions of nicotinic acid, citric acid, glycine at 1%, and NaCl at 2% presented much lower acrylamide levels (up to 80% to 90% reduction) than nonpretreated samples. es_ES
dc.description.sponsorship Authors would like to thank Generalitat Valenciana (GV/2012/072) for the financial support given to this investigation. en_EN
dc.language Inglés es_ES
dc.publisher Wiley es_ES
dc.relation.ispartof Journal of Food Science es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Acrylamide es_ES
dc.subject Acrylamide, air-frying, additives, color, reducing sugars es_ES
dc.subject Air-frying es_ES
dc.subject Additives es_ES
dc.subject Color es_ES
dc.subject Reducing sugars es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/1750-3841.12843
dc.relation.projectID info:eu-repo/grantAgreement/GVA//GV%2F2012%2F072/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Sansano Tomás, M.; Juan Borrás, MDS.; Escriche Roberto, MI.; Andrés Grau, AM.; Heredia Gutiérrez, AB. (2015). Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes. Journal of Food Science. 80(5):1120-1128. https://doi.org/10.1111/1750-3841.12843 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://dx.doi.org/10.1111/1750-3841.12843 es_ES
dc.description.upvformatpinicio 1120 es_ES
dc.description.upvformatpfin 1128 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 80 es_ES
dc.description.issue 5 es_ES
dc.relation.senia 290839 es_ES
dc.contributor.funder Generalitat Valenciana
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