English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/54663
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
DC FieldValueLanguage
dc.contributor.authorCasado, Francisco Javier-
dc.contributor.authorSánchez Gómez, Antonio Higinio-
dc.contributor.authorMontaño, Alfredo-
dc.date.accessioned2012-08-09T11:19:24Z-
dc.date.available2012-08-09T11:19:24Z-
dc.date.issued2010-03-01-
dc.identifier.citationFood Chemistry 119(1): 161-166 (2010)es_ES
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/10261/54663-
dc.description.abstractA model system based on alkali-treated olive juice heated at 121 °C for 30 min was used to screen different additives (salts, amino acids, antioxidants) for potential inhibition of acrylamide formation in ripeolives. The most-efficient inhibitors found were sodium bisulphite, l-cysteine, and l-arginine. These compounds, as well as other sulphur-containing compounds (N-acetyl-l-cysteine, reduced glutathione, methionine) and several natural products (tea, oregano, rosemary, garlic), were then added to black ripeolives prior to sterilisation to evaluate their effect on both the acrylamidecontent and the sensory quality of olives. Sodium bisulphite had the highest impact on the acrylamide level in black ripeolives without a negative repercussion on sensory quality. Arginine and blanched garlic showed promising results. SH-containing compounds such as l-cysteine, N-acetyl-l-cysteine, or reduced glutathione were as effective as sodium bisulphite in reducing acrylamide, but did generate unpleasant off-flavours.es_ES
dc.description.sponsorshipThis work was supported in part by the European Union (FEDER funds) and the Spanish government through Project AGL 2007-62686.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsclosedAccesses_ES
dc.subjectAcrylamidees_ES
dc.subjectAdditivees_ES
dc.subjectRipe oliveses_ES
dc.subjectReductiones_ES
dc.titleReduction of acrylamide content of ripe olives by selected additiveses_ES
dc.typeartículoes_ES
dc.identifier.doi10.1016/j.foodchem.2009.06.009-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.foodchem.2009.06.009es_ES
Appears in Collections:(IG) Artículos
Files in This Item:
There are no files associated with this item.
Show simple item record
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.