Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction.

González-Mulero, L; Mesías, M; Morales, F J; Navajas-Porras, B; Rufián-Henares, J A; Delgado-Andrade, C

González-Mulero, L; Mesías, M; Morales, F J; Navajas-Porras, B; Rufián-Henares, J A; 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.
Morales FJ; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.
Navajas-Porras B; Department of Nutrition and Bromatology, Institute of Nutrition and Food Technology, Centre for Biomedical Research, University of Granada, Granada, Spain.
Rufián-Henares JA; Department of Nutrition and Bromatology, Institute of Nutrition and Food Technology, Centre for Biomedical Research, University of Granada, Granada, Spain; Biosanitary Research Institute Ibs. Granada, Universidad de Granada, Granada, Spain.
Delgado-Andrade C; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain. Electronic address: cdelgado@ictan.csic.es.

Food Res Int ; 164: 112409, 2023 02.

Article em En | MEDLINE | ID: mdl-36737990

Assuntos

Daucus carota; Solanum tuberosum; Adulto; Criança; Adolescente; Humanos; Acrilamida/análise; Fermentação; Manipulação de Alimentos; Verduras

Palavras-chave

Acrylamide; Bioaccessible fraction; Colonic fermentation; In vitro digestion; Non-bioaccessible fraction; Potato chips; Snack products; Veggie chips

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Solanum tuberosum / Daucus carota Tipo de estudo: Risk_factors_studies Limite: Adolescent / Adult / Child / Humans Idioma: En Ano de publicação: 2023 Tipo de documento: Article

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