Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Lucía González-Mulero"'
Publikováno v:
Foods, Vol 12, Iss 23, p 4263 (2023)
During the university period, many students adopt new dietary patterns, sometimes including the excessive consumption of highly processed foods, which can expose them to process contaminants such as acrylamide. This research aimed to evaluate the die
Externí odkaz:
https://doaj.org/article/2de65fd7461a4eaeb6f09aa3e802c2a1
Publikováno v:
Foods, Vol 10, Iss 9, p 2008 (2021)
In 2019, the European Commission recommended monitoring the presence of acrylamide in certain foods not included in Regulation 2158/2017, to consider other sources of exposure to the contaminant. In the present study, eleven groups of processed foods
Externí odkaz:
https://doaj.org/article/d992a12b2c114ec8a0ec40f6f7c71975
Autor:
Lucía González-Mulero, Cristina Delgado-Andrade, Francisco J. Morales, Elena Olombrada, Marta Mesias
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
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Common Spanish culinary preparations were analyzed for the content of two furanic compounds, 5-hydroxymethylfurfural (HMF) and furfural, chemicals used as thermal damage indicators in the industrial processing of foods. Eleven foods commonly consumed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9b885c49bf132070e3abca42b8c1c45
http://hdl.handle.net/10261/275462
http://hdl.handle.net/10261/275462
Publikováno v:
Foods
Volume 10
Issue 9
Digital.CSIC. Repositorio Institucional del CSIC
instname
Foods, Vol 10, Iss 2008, p 2008 (2021)
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
Volume 10
Issue 9
Digital.CSIC. Repositorio Institucional del CSIC
instname
Foods, Vol 10, Iss 2008, p 2008 (2021)
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
This article belongs to the Special Issue Maillard Reaction: New Knowledge in Process Contaminants in Foods and Effects on Biological Systems.
In 2019, the European Commission recommended monitoring the presence of acrylamide in certain foods no
In 2019, the European Commission recommended monitoring the presence of acrylamide in certain foods no
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3264c14794c86ac7c6c926b0c571bd3
Autor:
Marta Mesías, Francisco J. Morales, Elena Olombrada, Cristina Delgado-Andrade, Lucía González-Mulero
Publikováno v:
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Consejo Superior de Investigaciones Científicas (CSIC)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Resumen del póster presentado a la EuroFoodChem XX Conference, celebrada del 17 al 19 de junio de 2019 en Oporto (Portugal)
Although the traditional-style biscuit made of wheat flour, sugars and fats has a strong presence on the market, the upd
Although the traditional-style biscuit made of wheat flour, sugars and fats has a strong presence on the market, the upd
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b6c688cc4560fcce3ec0b2b41b4cae3
Autor:
Francisca Holgado, Marta Mesías, Francisco J. Morales, Lucía González-Mulero, Cristina Delgado-Andrade
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
instname
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
Two observational tests were designed to investigate the influence of consumer decisions during the preparation of French fries from fresh potatoes on acrylamide formation. In both tests, color was of paramount importance to volunteers with regards t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee4fc116338cdbe27fffe2266d74f67d
https://doi.org/10.1016/j.fct.2021.112321
https://doi.org/10.1016/j.fct.2021.112321
Autor:
Francisco J. Morales, Marta Mesías, Francisca Holgado, Lucía González-Mulero, Cristina Delgado-Andrade
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Variability in home-cooking practices affects dietary exposure to acrylamide, limiting risk evaluation. Two observational tests (controlled and randomized) involving 127 volunteers was designed to investigate the influence of consumer decisions on ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff71b47b3105f63a885fd29e34f88155
https://doi.org/10.1016/j.fct.2020.111857
https://doi.org/10.1016/j.fct.2020.111857