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https://olympias.lib.uoi.gr/jspui/handle/123456789/10541Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Kotsiou, K. | en |
| dc.contributor.author | Tasioula-Margari, M. | en |
| dc.contributor.author | Capuano, E. | en |
| dc.contributor.author | Fogliano, V. | en |
| dc.date.accessioned | 2015-11-24T16:57:08Z | - |
| dc.date.available | 2015-11-24T16:57:08Z | - |
| dc.identifier.issn | 0308-8146 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/10541 | - |
| dc.rights | Default Licence | - |
| dc.subject | acrylamide | en |
| dc.subject | emulsion | en |
| dc.subject | phenolic compounds | en |
| dc.subject | sterilisation temperature | en |
| dc.subject | virgin olive oil | en |
| dc.subject | model systems | en |
| dc.subject | bamboo leaves | en |
| dc.subject | antioxidant | en |
| dc.subject | degradation | en |
| dc.subject | reduction | en |
| dc.subject | oxidation | en |
| dc.subject | behavior | en |
| dc.subject | kinetics | en |
| dc.subject | crisps | en |
| dc.subject | bread | en |
| dc.title | Effect of standard phenolic compounds and olive oil phenolic extracts on acrylamide formation in an emulsion system | en |
| heal.type | journalArticle | - |
| heal.type.en | Journal article | en |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.identifier.primary | DOI 10.1016/j.foodchem.2010.06.025 | - |
| heal.identifier.secondary | <Go to ISI>://000282500000034 | - |
| heal.identifier.secondary | http://ac.els-cdn.com/S0308814610007351/1-s2.0-S0308814610007351-main.pdf?_tid=e4fc4dc4-406e-11e3-b6c3-00000aab0f6b&acdnat=1383033258_0f250d8ce838e82aa5b93098e0c2cab4 | - |
| heal.language | en | - |
| heal.access | campus | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.publicationDate | 2011 | - |
| heal.abstract | In this work the effect of standard phenolic compounds such as trolox, phenolic acids (ferulic, gallic, protocatechuic and caffeic acid) and secoiridoids, extracted from virgin olive oil (VOO), on acrylamide formation in an emulsion system was investigated. The emulsion system was heated in an oil bath at different temperatures and for different periods of time. At 105 and 115 degrees C the generated amounts of acrylamide were negligible during the monitoring time. At 125 degrees C addition of standard phenolic compounds reduced acrylamide formation which was more pronounced at initial time of heating (20 min) reaching up to 70%. Protocatechuic and gallic acid were more effective than trolox, caffeic and ferulic acid in acrylamide reduction at the final time intervals of heating (30-60 min). On the contrary, addition of VOO extract in the emulsion system resulted in a remarkable increase of acrylamide level, which was ascribed to secoiridoids' structure containing aldehydic groups. (C) 2010 Elsevier Ltd. All rights reserved. | en |
| heal.publisher | Elsevier | en |
| heal.journalName | Food Chemistry | en |
| heal.journalType | peer reviewed | - |
| heal.fullTextAvailability | TRUE | - |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Kotsiou-2011-Effect of standard p.pdf | 477.08 kB | Adobe PDF | View/Open Request a copy |
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