Zobrazeno 1 - 10
of 168
pro vyhledávání: '"Donald S. Mottram"'
Publikováno v:
Food Additives & Contaminants: Part A. 38:782-806
European Snacks Association (ESA) data on acrylamide in potato crisps from 2002 to 2019 (99704 observations) were analysed. Acrylamide levels have plateaued since 2011, although the lowest mean so far was attained in 2018 at 353 ± 2.7 ng g-1: a 54%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::34e719d9d817b2b2f29739f164a2a499
https://doi.org/10.1080/19440049.2020.1871083
https://doi.org/10.1080/19440049.2020.1871083
Autor:
Jeremy Higley, Bronislaw L. Wedzicha, Donald S. Mottram, Gordon Smith, Jane K. Parker, Dimitrios P. Balagiannis
Publikováno v:
Food Chemistry. 284:236-244
In light of a recent update in EU regulations governing levels of acrylamide in foodstuffs, further understanding of the role of different precursors is fundamental to extending mitigation strategies into a wider product range. Kinetic modelling was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77cf6deba7388eab5e4bd78306589fb8
https://doi.org/10.1016/j.foodchem.2019.01.075
https://doi.org/10.1016/j.foodchem.2019.01.075
Autor:
Stephen J. Powers, Adrian Briddon, J. Stephen Elmore, Andrew T. Dodson, Donald S. Mottram, Nigel G. Halford, Nira Muttucumaru
Publikováno v:
Food Chemistry
Highlights • Location of cultivation affects potato composition and acrylamide-forming potential. • Effects of variety and storage interact with those of location. • Dramatic differences in free asparagine concentration in potatoes grown at two
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::025e585189f6acccbae21cbab4ee233c
European manufacturers’ data on acrylamide in potato crisps from 2002 to 2016 were analysed. A previous study showed a 53 % reduction in mean acrylamide levels from 763 ng g-1 in 2002 to 358 ng g-1 in 2011. Analysis of data from the longer period s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c003902d73083687c64a9ca9bb9c556c
Autor:
Huda Al-Kateb, Donald S. Mottram
Publikováno v:
Food Chemistry. 152:440-446
Volatiles from infusions of lemon basil Ocimum citriodorum Vis were evaluated by SPME-GC/MS. Citral, linalool and estragole were the major constituents. Citral, the major contributor to the lemony flavour, was significantly higher in post-flowering (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f94336856fdf1b29da2be12988ec72e
https://doi.org/10.1016/j.foodchem.2013.12.001
https://doi.org/10.1016/j.foodchem.2013.12.001
Autor:
Stephen J. Powers, Adrian Briddon, Nira Muttucumaru, Nigel G. Halford, Donald S. Mottram, J. S. Elmore
Publikováno v:
The Annals of Applied Biology
ResearcherID
ResearcherID
Free amino acids and reducing sugars participate in the Maillard reaction during high-temperature cooking and processing. This results not only in the formation of colour, aroma and flavour compounds, but also undesirable contaminants, including acry
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b3addac3ee735cc3d4f6e286ff4aa14
https://doi.org/10.1111/aab.12101
https://doi.org/10.1111/aab.12101
Autor:
Michael Granvogl, Sandra Hartmann, Peter Schieberle, George P. Rizzi, Francisco J. Hidalgo, Rosario Zamora, Nigel G. Halford, Tanya Y. Curtis, Laurianne Paravisini, Devin G. Peterson, Dimitrios P. Balagiannis, Jane K. Parker, Jeremy Higley, Tony Henson, Gordon Smith, Bronislaw L. Wedzicha, Donald S. Mottram, Sebastian Foth, Ann-Katrin Holik, Veronika Somoza, Eva Ortner, M. A. Glomb, C. Henning, J. Stephen Elmore, Samuel Snowden, Adrian Briddon
Autor:
Donald S. Mottram, Jennifer A. Scott, Orla B. Kennedy, Margot Gosney, Rana Mounayar, Chutipapha Suwankanit, Heston Blumenthal, Lisa Methven, Maria Dermiki
Publikováno v:
Journal of the Science of Food and Agriculture. 93:3312-3321
BACKGROUND: Umami taste in foods is elicited predominantly by the presence of glutamic acid and 5’-ribonucleotides, which act synergistically. This study aimed to use natural ingredients to maximise umami taste of a meat formulation and determine e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f716456688d2c0ac13a4f99b51fd7f5d
https://doi.org/10.1002/jsfa.6177
https://doi.org/10.1002/jsfa.6177
Publikováno v:
Journal of Cereal Science
Acrylamide is a probable human carcinogen that forms in plant-derived foods when free asparagine and reducing sugars react at high temperatures. The identification of rye varieties with low acrylamide-forming potential or agronomic conditions that pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::229ee9c9ef103560b594645654a8ef7a