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dc.contributor.authorArisseto, Adriana Pavesi-
dc.contributor.authorSilva, Willian Cruzeiro-
dc.contributor.authorMarcolino, Priscila Francisca Corrêa-
dc.contributor.authorScaranelo, Gabriela Ramiro-
dc.contributor.authorBerbari, Shirley Aparecida Garcia-
dc.contributor.authorOliveira Miguel, Ana Maria Rauen de-
dc.contributor.authorVicente, Eduardo-
dc.date.accessioned2019-09-17T20:13:25Z-
dc.date.available2019-09-17T20:13:25Z-
dc.date.copyright2018-
dc.date.issued2019-
dc.identifier.citationFood Research International, v. 124, p.43-48, out. 2019.pt_BR
dc.identifier.issn0963-9969-
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/32-
dc.description.abstractThis study investigated the influence of factors that could affect the levels of 3-MCPD esters in French fries, including the cultivar, the type of frying oil, and the use of pre-treatments such as blanching and application of edible coatings. Under the selected experimental conditions of frying, the cultivar Agata, which presented the highest dry matter content, showed the lowest oil uptake and 3-MCPD esters concentrations. In relation to the frying medium, the use of oils containing higher levels of 3-MCPD esters resulted in a higher contamination of French fries. Blanching treatment of potatoes before frying increased up to 33% the concentrations of 3-MCPD esters. On the other hand, the levels of the contaminants decreased by 19% with the application of a pectin solution. It could be observed that factors affecting oil uptake in French fries may also affect the contamination by 3-MCPD esters and should be considered as possible mitigation strategies to minimize human exposure to these chemical contaminants.pt_BR
dc.language.isoenpt_BR
dc.publisherElsevierpt_BR
dc.subjectFRENCH friespt_BR
dc.subjectFATTY acid esterspt_BR
dc.subjectPOTATOESpt_BR
dc.subjectEDIBLE coatingspt_BR
dc.subjectPECTINSpt_BR
dc.subjectPETROLEUMpt_BR
dc.titleInfluence of potato cultivar, frying oil and sample pre-treatments on the contamination of French fries by 3-monochloropropane-1,2-diol fatty acid esterspt_BR
dcterms.rightsFechado-
dc.date.updated2019-
dc.publisher.cityCampinasPT_Br
dc.publisher.countryBrasilPT_Br
dc.description.volumev. 124PT_Br
dc.description.firstpage43PT_Br
dc.description.lastpage49PT_Br
dc.identifie.doi10.1016/j.foodres.2018.10.070PT_Br
dc.identifie.urlttps://www.sciencedirect.com/science/article/pii/S0963996918308627PT_Br
dc.format.supportDigitalPT_Br
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