کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584949 | 1492032 | 2018 | 36 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Acrylamide content in French fries prepared in households: A pilot study in Spanish homes
ترجمه فارسی عنوان
محتوای آکریل آمید در سیب زمینی سرخ کرده در خانواده ها: یک مطالعه آزمایشی در خانه های اسپانیایی
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
An observational cross-sectional pilot study in 73 Spanish households was conducted to evaluate the impact of consumer practices on the formation of acrylamide during the preparation of French fries from fresh potatoes applying one stage frying. 45.2% of samples presented acrylamide concentrations above the benchmark level for French fries (500â¯Âµg/kg). 6.9% of samples exceeded 2000â¯Âµg/kg and the 95th percentile was 2028â¯Âµg/kg. The median and average values were significantly higher than the EFSA report for this food category, suggesting that the total exposure to acrylamide by the population could be underestimated. In this randomised scenario of cooking practices, the content of reducing sugar and asparagine did not explain the acrylamide levels. However, the chromatic parameter aâ of the fried potato was a powerful tool to classify the samples according to the acrylamide benchmark level regardless of the agronomical characteristics of the potato or the consumer practices.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 260, 15 September 2018, Pages 44-52
Journal: Food Chemistry - Volume 260, 15 September 2018, Pages 44-52
نویسندگان
Marta Mesias, Cristina Delgado-Andrade, Francisca Holgado, Francisco J. Morales,