Effect of Storage on Acrylamide and 5-hydroxymethylfurfural Contents in Selected Processed Plant Products with Long Shelf-life.

Michalak, Joanna; Gujska, Elzbieta; Czarnowska, Marta; Klepacka, Joanna; Nowak, Fabian

Michalak, Joanna; Gujska, Elzbieta; Czarnowska, Marta; Klepacka, Joanna; Nowak, Fabian.

Afiliação

Michalak J; Food Science Department, University of Warmia and Mazury, ul. Heweliusza 6, 10-957, Olsztyn, Poland. seniutaj@uwm.edu.pl.
Gujska E; Food Science Department, University of Warmia and Mazury, ul. Heweliusza 6, 10-957, Olsztyn, Poland.
Czarnowska M; Food Science Department, University of Warmia and Mazury, ul. Heweliusza 6, 10-957, Olsztyn, Poland.
Klepacka J; Food Science Department, University of Warmia and Mazury, ul. Heweliusza 6, 10-957, Olsztyn, Poland.
Nowak F; Food Science Department, University of Warmia and Mazury, ul. Heweliusza 6, 10-957, Olsztyn, Poland.

Plant Foods Hum Nutr ; 71(1): 115-22, 2016 Mar.

Article em En | MEDLINE | ID: mdl-26768597

Assuntos

Acrilamida/análise; Pão/análise; Cacau/química; Café/química; Furaldeído/análogos & derivados; Cromatografia Líquida de Alta Pressão; Armazenamento de Alimentos; Furaldeído/análise; Pós/química; Temperatura; Água/análise

Palavras-chave

5-hydroxymethylfurfural; Acrylamide; Processed plant products; Storage conditions

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Pão / Cacau / Café / Acrilamida / Furaldeído Idioma: En Revista: Plant Foods Hum Nutr Ano de publicação: 2016 Tipo de documento: Article

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