Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Andreia C. M. Neto"'
Autor:
Cláudia P. Passos, Sílvia Petronilho, António F. Serôdio, Andreia C. M. Neto, Dylan Torres, Alisa Rudnitskaya, Cláudia Nunes, Kristína Kukurová, Zuzana Ciesarová, Sílvia M. Rocha, Manuel A. Coimbra
Publikováno v:
Foods, Vol 10, Iss 9, p 2183 (2021)
Acrylamide (AA) is a food contaminant in thermally processed products that is object of tight control. A simple and easy-to-apply methodology for routine monitoring of AA levels in food products could allow producers to be players in the control of t
Externí odkaz:
https://doaj.org/article/ba92deb24cdd404e86b374650fc389f7
Autor:
Manuel A. Coimbra, Kristína Kukurová, Andreia C. M. Neto, Cláudia P. Passos, Pedro A.R. Fernandes, Michael Murkovic, Fernando M. Nunes, Eva Basil, Zuzana Ciesarová
Publikováno v:
Food chemistry. 231
Ammonia caramels are the most common antioxidant colour agent used in bakery formulations, although their high sugars content. An alternative could be coffee melanoidins, which are brown coloured compounds with antioxidant properties, readily availab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7857e284d633f6085de40a4385e9bf1d
https://pubmed.ncbi.nlm.nih.gov/28449987
https://pubmed.ncbi.nlm.nih.gov/28449987