کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6404397 | 1330901 | 2014 | 4 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Furan and 5-hydroxymethylfurfural removal from high- and low-moisture foods
ترجمه فارسی عنوان
حذف فوران و 5 هیدروکسی متیل فورفورال از مواد غذایی با رطوبت بالا و کم
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کلمات کلیدی
سموم در اثر حرارت سس گوشت، بیسکوییت، خواص حسی، خلاء،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Foods with different moisture and fat contents (i.e. meat sauce and biscuits) were subjected to treatments at 4, 12 and 19Â kPa for increasing lengths of time to remove furan and 5-hydroxymethylfurfural (HMF). The vacuum treatments were ineffective in removing HMF from both food types, as well as furan from the biscuits, unless this food was preliminary hydrated at high water activity. However, the vacuum treatments allowed furan to be removed from the high moisture food. In particular, 67% furan removal from the meat sauce was achieved by applying 12Â kPa for 10Â min. Sensory analysis results showed that meat sauce subjected to such a treatment presented the same odor intensity of the untreated sample. The post-process vacuum treatment could represent a reliable strategy to mitigate the furan levels in high moisture foods.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 56, Issue 2, May 2014, Pages 529-532
Journal: LWT - Food Science and Technology - Volume 56, Issue 2, May 2014, Pages 529-532
نویسندگان
Monica Anese, Francesca Bot, Michele Suman,