Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/130796
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Campo DC | Valor | Lengua/Idioma |
---|---|---|
dc.contributor.author | Mesías, Marta | es_ES |
dc.contributor.author | Holgado, Francisca | es_ES |
dc.contributor.author | Márquez Ruiz, Gloria | es_ES |
dc.contributor.author | Morales, F. J. | es_ES |
dc.date.accessioned | 2016-04-05T13:05:23Z | - |
dc.date.available | 2016-04-05T13:05:23Z | - |
dc.date.issued | 2016-02-24 | - |
dc.identifier.citation | Food and Function | es_ES |
dc.identifier.uri | http://hdl.handle.net/10261/130796 | - |
dc.description.abstract | The formation of acrylamide, hydroxymethylfurfural (HMF) and furfural was investigated in a deep fried breadcrumb coat model resembling the coat batter of breaded foods. The influence of the composition of the breadcrumb and the frying conditions on the formation of these contaminants was evaluated. Six wheat-based flour formulations of breadcrumbs were deep fried in sunflower oil at temperatures between 170–200 °C and for frying times of 1–5 minutes. Results showed significant differences in the levels of contaminants according to the concentration of the potential precursors in the breadcrumbs. HMF was influenced by the sugar content in the breadcrumbs whereas levels of acrylamide were significantly correlated with the ratio between asparagine and reducing sugars. Acrylamide, HMF and furfural were directly related to the frying time and temperature. The composition of the breadcrumb and the compounds formed during frying contributed to the total antioxidant capacity of the fried samples. The bread coat model is a useful tool in the formulation of breaded foods since it allows the evaluation of the contribution of breadcrumbs in the formation of process contaminants after frying. | es_ES |
dc.description.sponsorship | This research was partly funded by projects S1013/ABI-3028-AVANSECAL (Comunidad Autonoma of Madrid and FEDER program) and Spanish National Research Council (CSIC-201370E027). | - |
dc.language.iso | eng | es_ES |
dc.publisher | Royal Society of Chemistry (UK) | es_ES |
dc.relation | S2013/ABI-3028/AVANSECAL-CM | - |
dc.relation.isversionof | Postprint | es_ES |
dc.rights | openAccess | en_EN |
dc.title | An investigation of process contaminants ’ formation during the deep frying of breadcrumbs using a bread coat model | es_ES |
dc.type | artículo | es_ES |
dc.identifier.doi | 10.1039/C6FO00031B | - |
dc.description.peerreviewed | Peer reviewed | es_ES |
dc.relation.publisherversion | http://dx.doi.org/10.1039/C6FO00031B | es_ES |
dc.embargo.terms | 2017-02-24 | es_ES |
dc.contributor.funder | Comunidad de Madrid | - |
dc.contributor.funder | Consejo Superior de Investigaciones Científicas (España) | - |
dc.relation.csic | Sí | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/501100003339 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/100012818 | es_ES |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.openairetype | artículo | - |
item.grantfulltext | open | - |
item.cerifentitytype | Publications | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | With Fulltext | - |
item.languageiso639-1 | en | - |
Aparece en las colecciones: | (ICTAN) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
OPEN_SCI_115_Contaminantes_Pan_rallado.pdf | 445,36 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
WEB OF SCIENCETM
Citations
6
checked on 23-feb-2024
Page view(s)
272
checked on 22-abr-2024
Download(s)
478
checked on 22-abr-2024
Google ScholarTM
Check
Altmetric
Altmetric
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.