1
|
Díaz-Morales N, Cavia-Saiz M, Rivero-Perez MD, Gómez I, Salazar-Mardones G, Jaime I, González-SanJosé ML, Muñiz P. Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models. Food Funct 2023; 14:1785-1794. [PMID: 36723046 DOI: 10.1039/d2fo03909e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
Melanoidins isolated from bakery by-products are proposed as new sustainable ingredients for bakery products. The colour, odour profile, texture, water activity, and antioxidant capacity of two bakery food models, fat and fat-free, enriched with 2% and 4% soft bread and common bread melanoidins, were analysed. The colour of the bakery food models with melanoidins was darker than that of the respective control; the fat-free models with melanoidins showed higher values of hardness than the control, while no significant effect was observed in the fat models; the water activity did not change compared to the control; the odour profile was significantly modified with different effects depending on the type of melanoidin quantity added and the food model (fat or fat-free); and the antioxidant capacity increased proportionally to the quantity of melanoidin added. In general, melanoidins from soft bread exhibited a higher effect than the melanoidins from common bread. The melanoidins isolated from both fat and fat-free bakery food models did not show cytotoxicity nor did they modify the levels of reactive oxygen species in Caco-2 cells. Therefore, the results seem to indicate the favourable potential of bread melanoidins as new sustainable ingredients for bakery products.
Collapse
Affiliation(s)
- Noelia Díaz-Morales
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain.
| | - Mónica Cavia-Saiz
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain.
| | - Ma Dolores Rivero-Perez
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain.
| | - Inmaculada Gómez
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain.
| | - Gonzalo Salazar-Mardones
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain.
| | - Isabel Jaime
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain.
| | - María L González-SanJosé
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain.
| | - Pilar Muñiz
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain.
| |
Collapse
|
2
|
Abedini AH, Vakili Saatloo N, Salimi M, Sadighara P, Alizadeh Sani M, Garcia-Oliviera P, Prieto MA, Kharazmi MS, Jafari SM. The role of additives on acrylamide formation in food products: a systematic review. Crit Rev Food Sci Nutr 2022; 64:2773-2793. [PMID: 36194060 DOI: 10.1080/10408398.2022.2126428] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Acrylamide (AA) is a toxic substance formed in many carbohydrate-rich food products, whose formation can be reduced by adding some additives. Furthermore, the type of food consumed determines the AA intake. According to the compiled information, the first route causing AA formation is the Maillard reaction. Some interventions, such as reducing AA precursors in raw materials, (i.e., asparagine), reducing sugars, or decreasing temperature and processing time can be applied to limit AA formation in food products. The L-asparaginase is more widely used in potato products. Also, coatings loaded with proteins, enzymes, and phenolic compounds are new techniques for reducing AA content. Enzymes have a reducing effect on AA formation by acting on asparagine; proteins by competing with amino acids to participate in Maillard, and phenolic compounds through their radical scavenging activity. On the other hand, some synthetic and natural additives increase the formation of AA. Due to the high exposure to AA and its toxic effects, it is essential to recognize suitable food additives to reduce the health risks for consumers. In this sense, this study focuses on different additives that are proven to be effective in the reduction or formation of AA in food products.
Collapse
Affiliation(s)
- Amir Hossein Abedini
- Students, Scientific Research Center (SSRC), Tehran University of Medical Sciences, Tehran, Iran
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Naiema Vakili Saatloo
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Mahla Salimi
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Mahmood Alizadeh Sani
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Paula Garcia-Oliviera
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
| | - Miguel A Prieto
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
| | | | - Seid Mahdi Jafari
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
- Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| |
Collapse
|
3
|
Effects of Sodium Alginate, Pectin and Chitosan Addition on the Physicochemical Properties, Acrylamide Formation and Hydroxymethylfurfural Generation of Air Fried Biscuits. Polymers (Basel) 2022; 14:polym14193961. [PMID: 36235909 PMCID: PMC9572387 DOI: 10.3390/polym14193961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 09/12/2022] [Accepted: 09/16/2022] [Indexed: 11/17/2022] Open
Abstract
This study evaluated the effects of sodium alginate, pectin and chitosan addition (0.5–1.5%) on the physicochemical properties including pH, water activity, moisture content, color values, hardness, diameter, thickness, spread ratio, antioxidant activities and sensory scores of biscuits in air frying processing. In addition, the formation of acrylamide and hydroxymethylfurfural (HMF) were discussed. Physicochemical properties of biscuits including water content, water activity, hardness, appearance, shape, color, flavor, texture, overall acceptability, and DPPH radical scavenging activity of biscuits were not influenced significantly by the addition (0.5–1.0%) of three food hydrocolloids. The data showed that the biscuits with hydrocolloids addition had lower acrylamide contents than that of the control biscuit without hydrocolloids addition, and the reducing power of biscuits increased after adding the hydrocolloids. The highest mitigation of acrylamide formation was obtained by the chitosan addition formulation. The formation of acrylamide showed a negative correlation with the content of sodium alginate and chitosan addition, and they were effective ingredients in terms of mitigating the formation of acrylamide in biscuit formulation.
Collapse
|
4
|
Schouten MA, Tappi S, Rocculi P, Romani S. Mitigation Strategies to Reduce Acrylamide in Cookies: Effect of Formulation. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2023171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Maria Alessia Schouten
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy
| | - Silvia Tappi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | - Pietro Rocculi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | - Santina Romani
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Italy
| |
Collapse
|
5
|
SUBIRIA-CUETO R, CORIA-OLIVEROS AJ, WALL-MEDRANO A, RODRIGO-GARCÍA J, GONZÁLEZ-AGUILAR GA, MARTINEZ-RUIZ NDR, ALVAREZ-PARRILLA E. Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.57520] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
|
6
|
Ramírez K, Pineda-Hidalgo KV, Rochín-Medina JJ. Fermentation of spent coffee grounds by Bacillus clausii induces release of potentially bioactive peptides. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110685] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
7
|
Current trends and advances in analytical techniques for the characterization and quantification of biologically recalcitrant organic species in sludge and wastewater: A review. Anal Chim Acta 2021; 1152:338284. [PMID: 33648641 DOI: 10.1016/j.aca.2021.338284] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 01/28/2021] [Accepted: 01/30/2021] [Indexed: 12/21/2022]
Abstract
The study of organic matter in wastewater is a major regulatory and environmental issue and requires new developments to identify non-biodegradable refractory compounds, produced mainly by thermal treatments. Recent advances linking physicochemical properties to spectroscopic analyzes (UV, Fluorescence, IR) have shown that the refractory property is favored by several physicochemical parameters: weight, hydrophobicity, aromaticity and chemical functions. Currently, the most effective developments for the quantification of refractory compounds are obtained with hyphenated methods, based on steric separation of the macromolecular species by steric exclusion chromatography (SEC)/PDA/Fluorescence systems. Hyphenated techniques using High Resolution Mass Spectrometry (HRMS), ultra-high-resolution mass spectrometry with Fourier-transform ion cyclotron resonance mass spectrometry (FT-ICR MS) and NMR have been developed to analyze macromolecules in wastewater with minor sample preparation procedures. A particular class has been identified, the melanoidins, generated by Maillard reactions between sugars, amino acids, peptides and proteins present in wastewater and sludge, but low molecular weight compounds formed as intermediates, such as ketones, aldehydes, pyrazines, pyridines or furans, are also recalcitrant and are complex to identify in the complex matrices. The lack of available standards for the study of these compounds requires the use of specific techniques and data processing. Advances in chemometrics are obtained in the development of molecular or physicochemical indices resulting from the data generated by the analytical detectors, such as aromaticity calculated by SUVA254 and determined by UV, fluorescence, molar mass, H/C ratio or structural studies (measuring the amount of unsaturated carbon) given by hyphenated techniques with SEC. It is clear that nitrogen compounds are widely involved in refractoriness. New trends in nitrogen containing compounds characterization follow two axes: through SEC/PDA/Fluorescence and HRMS/NMR techniques with or without separation. Other techniques widely used in food or marine science are also being imported to this study, as it can be seen in the use of "omics" methods, high-performance thin layer chromatography (HPTLC) and chromatography at the critical condition, rounding out the important developments around SEC. While improving the performance of stationary phases is one of the challenges, it results in a fundamental understanding of the retention mechanisms that today provide us with more information on the structures identified. The main objective of this review is to present the spectroscopic and physicochemical techniques used to qualify and characterize refractoriness with a specific focus on chemometric approaches.
Collapse
|
8
|
Diaz-Morales N, Cavia-Saiz M, Salazar G, Rivero-Pérez MD, Muñiz P. Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines. Food Chem 2020; 343:128405. [PMID: 33127227 DOI: 10.1016/j.foodchem.2020.128405] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 09/14/2020] [Accepted: 10/12/2020] [Indexed: 01/18/2023]
Abstract
Melanoidins contribute to organoleptic properties of processed foods and exert benefits in health. The aim of this study was to isolate and characterize melanoidins from baked products (common bread, soft bread and biscuits), evaluate their cytotoxicity and determine their suitability as functional additives. Extraction yield, spectrophotometric characteristics, colorimetric properties, antioxidant capacity, and cytotoxicity of melanoidins were assessed. Among the studied products, soft bread had the highest extraction throughput. Melanoidins from biscuit showed the highest antioxidant capacity, closely followed by those of soft bread. Melanoidins did not exert cytotoxic effects on Caco-2 and HUVEC cells (viability was >80%). Nevertheless, incubation of HUVEC cells with melanoidins from common bread and biscuit slightly decreased viability, whereas gastrointestinal digestion of such melanoidins softened the decrease in cell viability. This study point to soft bread as a safe and efficient source of melanoidins, that could be potentially used in the future as functional ingredient.
Collapse
Affiliation(s)
- Noelia Diaz-Morales
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
| | - Mónica Cavia-Saiz
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
| | - Gonzalo Salazar
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
| | - M Dolores Rivero-Pérez
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
| | - Pilar Muñiz
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain.
| |
Collapse
|
9
|
Bolek S. Olive stone powder: A potential source of fiber and antioxidant and its effect on the rheological characteristics of biscuit dough and quality. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102423] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
|
10
|
Lyu Y, Gu X, Mao Y. Green Composite of Instant Coffee and Poly(vinyl alcohol): An Excellent Transparent UV-Shielding Material with Superior Thermal-Oxidative Stability. Ind Eng Chem Res 2020. [DOI: 10.1021/acs.iecr.0c00413] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Yadong Lyu
- Engineering Laboratory, National Institute of Standards and Technology, Gaithersburg, Maryland 20899, United States
| | - Xiaohong Gu
- Engineering Laboratory, National Institute of Standards and Technology, Gaithersburg, Maryland 20899, United States
| | - Yimin Mao
- Department of Materials Science and Engineering, University of Maryland, College Park, Maryland 20742, United States
- NIST Center for Neutron Research, National Institute of Standards and Technology, Gaithersburg, Maryland 20899, United States
| |
Collapse
|
11
|
Starowicz M, Zieliński H. How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products? FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1600538] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Małgorzata Starowicz
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
| | - Henryk Zieliński
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
| |
Collapse
|
12
|
Sun H, Li D, Jiang D, Dong X, Yu C, Qi H. Protective polysaccharide extracts from sporophyll of Undaria pinnatifida to improve cookie quality. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-018-9989-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
13
|
Doğan M, Aslan D, Gürmeriç V, Özgür A, Göksel Saraç M. Powder caking and cohesion behaviours of coffee powders as affected by roasting and particle sizes: Principal component analyses (PCA) for flow and bioactive properties. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2018.12.030] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
14
|
Stylianou M, Agapiou A, Omirou M, Vyrides I, Ioannides IM, Maratheftis G, Fasoula D. Converting environmental risks to benefits by using spent coffee grounds (SCG) as a valuable resource. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2018; 25:35776-35790. [PMID: 29860699 DOI: 10.1007/s11356-018-2359-6] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2017] [Accepted: 05/22/2018] [Indexed: 06/08/2023]
Abstract
Coffee is perhaps one of the most vital ingredients in humans' daily life in modern world. However, this causes the production of million tons of relevant wastes, i.e., plastic cups, aluminum capsules, coffee chaff (silver skin), and spent coffee grounds (SCG), all thrown untreated into landfills. It is estimated that 1 kg of instant coffee generates around 2 kg of wet SCG; a relatively unique organic waste stream, with little to no contamination, separated directly in the source by the coffee shops. The produced waste has been under researchers' microscope as a useful feedstock for a number of promising applications. SCG is considered a valuable, nutrients rich source of bioactive compounds (e.g., phenolics, flavonoids, carotenoids, lipids, chlorogenic and protocatechuic acid, melanoidins, diterpenes, xanthines, vitamin precursors, etc.) and a useful resource material in other processes (e.g., soil improver and compost, heavy metals absorbent, biochar, biodiesel, pellets, cosmetics, food, and deodorization products). This paper aims to provide a holistic approach for the SCG waste management, highlighting a series of processes and applications in environmental solutions, food industry, and agricultural sector. Thus, the latest developments and approaches of SCG waste management are reviewed and discussed.
Collapse
Affiliation(s)
- Marinos Stylianou
- NIREAS-International Research Center, Department of Civil and Environmental Engineering, University of Cyprus, P.O. Box 20537, CY-1678, Nicosia, Cyprus.
| | - Agapios Agapiou
- Department of Chemistry, University of Cyprus, P.O. Box 20537, CY-1678, Nicosia, Cyprus
| | - Michalis Omirou
- Agricultural Research Institute, P.O. Box 22016, CY-1516, Nicosia, Cyprus
| | - Ioannis Vyrides
- Department of Environmental Science and Technology, Cyprus University of Technology, 30 Archbishop Kyprianos, CY-3036, Lemesos, Cyprus
| | | | - Grivas Maratheftis
- Agricultural Research Institute, P.O. Box 22016, CY-1516, Nicosia, Cyprus
| | - Dionysia Fasoula
- Agricultural Research Institute, P.O. Box 22016, CY-1516, Nicosia, Cyprus
| |
Collapse
|
15
|
Jouquand C, Niquet-Léridon C, Jacolot P, Petit N, Marier D, Gadonna-Widehem P. Effects of Maillard Reaction Products on Sensory and Nutritional Qualities of the Traditional French Baguette. J Food Sci 2018; 83:2424-2431. [PMID: 30184250 DOI: 10.1111/1750-3841.14331] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 07/18/2018] [Accepted: 07/24/2018] [Indexed: 12/11/2022]
Abstract
The goals of this study were to evaluate the effect of baking time on the Maillard reaction products (MRPs) generated in the crust of the traditional French baguette and to estimate their impact on its sensory characteristics, its acrylamide content, and its bifidogenic effect. Melanoidins, volatile compounds, and acrylamide were evaluated in the crust of traditional French baguettes baked between 12 and 22 min at 225 °C. The increase in melanoidins was positively correlated to the baking time, while volatile compounds only increased until 18 min. The acrylamide content was estimated to be below 18 μg/kg, which confirms the findings of EFSA that bread is not a main contributor to dietary acrylamide. A descriptive sensory analysis showed that the baking time positively affected the sensory quality of the crust. The consumer test revealed the same trend and the panelists favorably judged the well-baked baguettes based on a better crust flavor and crispness. The bifidogenic effect of the crust and the crumb from the baguettes baked 22 min was evaluated on the in vitro growth of Bifidobacterium adolescentis. The results demonstrated that the crumb and the crust had exactly the same bifidogenic impact, therefore not caused by melanoidins. PRACTICAL APPLICATION The consumption of bread in France has decreased since 2007, although bread is considered by French people as "healthy" and essential to maintain a balanced diet. The current study evaluated the global qualities of the French baguette in order to highlight its high sensory quality and its beneficial effect by inducing a possible growth of bifidobacteria, even in well-baked baguettes. These findings allow the French bakery industry to develop an argument to promote its technical know-how and to help consumers choose healthier and tastier bread. Moreover, this study provided some recommendations of baking processes to maintain a high sensory quality of the French baguette and limit the formation of undesirable compounds, such as acrylamide, in the crust.
Collapse
Affiliation(s)
- Céline Jouquand
- UP Transformations & Agro-ressources, UP 2018. C103, Inst. Polytechnique UniLaSalle - 19 rue Pierre Waguet, BP 30313 - F-60026 BEAUVAIS Cedex, France
| | - Céline Niquet-Léridon
- UP Transformations & Agro-ressources, UP 2018. C103, Inst. Polytechnique UniLaSalle - 19 rue Pierre Waguet, BP 30313 - F-60026 BEAUVAIS Cedex, France
| | - Philippe Jacolot
- UP Transformations & Agro-ressources, UP 2018. C103, Inst. Polytechnique UniLaSalle - 19 rue Pierre Waguet, BP 30313 - F-60026 BEAUVAIS Cedex, France
| | - Noémie Petit
- School of Biological Sciences, Univ. of Auckland, 3a Symonds Street, Auckland Central, 1010, New Zealand
| | - David Marier
- UP Transformations & Agro-ressources, UP 2018. C103, Inst. Polytechnique UniLaSalle - 19 rue Pierre Waguet, BP 30313 - F-60026 BEAUVAIS Cedex, France
| | - Pascale Gadonna-Widehem
- UP Transformations & Agro-ressources, UP 2018. C103, Inst. Polytechnique UniLaSalle - 19 rue Pierre Waguet, BP 30313 - F-60026 BEAUVAIS Cedex, France
| |
Collapse
|
16
|
Passos CP, Ferreira SS, Serôdio A, Basil E, Marková L, Kukurová K, Ciesarová Z, Coimbra MA. Pectic polysaccharides as an acrylamide mitigation strategy – Competition between reducing sugars and sugar acids. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.032] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
17
|
CRUZ RGD, VIEIRA TMFDS, LIRA SPD. Potential antioxidant of brazilian coffee from the region of Cerrado. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.08017] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|