Assessment of the acrylamide bioaccessibility in cereal and potato-based foods after in vitro digestion.

González-Mulero, L; Mesías, M; Morales, F J; Delgado-Andrade, C

González-Mulero, L; Mesías, M; Morales, F J; Delgado-Andrade, C.

Afiliação

González-Mulero L; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.
Mesías M; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain. Electronic address: mmesias@ictan.csic.es.
Morales FJ; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.
Delgado-Andrade C; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.

Food Res Int ; 161: 111820, 2022 11.

Article em En | MEDLINE | ID: mdl-36192957

Assuntos

Acrilamida; Solanum tuberosum; Acrilamida/análise; Digestão; Grão Comestível/química; Lipídeos; Açúcares

Palavras-chave

Acrylamide; Bioaccessible fraction; Cereal-based foods; In vitro gastrointestinal digestion; Non-bioaccessible fraction; Potato-based foods

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Solanum tuberosum / Acrilamida Idioma: En Ano de publicação: 2022 Tipo de documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Solanum tuberosum / Acrilamida Idioma: En Ano de publicação: 2022 Tipo de documento: Article