Cargando…

Effects of Sodium Alginate, Pectin and Chitosan Addition on the Physicochemical Properties, Acrylamide Formation and Hydroxymethylfurfural Generation of Air Fried Biscuits

This study evaluated the effects of sodium alginate, pectin and chitosan addition (0.5–1.5%) on the physicochemical properties including pH, water activity, moisture content, color values, hardness, diameter, thickness, spread ratio, antioxidant activities and sensory scores of biscuits in air fryin...

Descripción completa

Detalles Bibliográficos
Autores principales:	Fang, Mingchih, Ting, Yen-Shu, Sung, Wen-Chieh
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9572387/ https://www.ncbi.nlm.nih.gov/pubmed/36235909 http://dx.doi.org/10.3390/polym14193961

Ejemplares similares

Simultaneous mitigation of 4(5)‐methylimidazole, acrylamide, and 5‐hydroxymethylfurfural in ammonia biscuits by supplementing with food hydrocolloids
por: Mousa, Rasha M. A.
Publicado: (2019)

Effect of Hydroxymethylfurfural and Low-Molecular-Weight Chitosan on Formation of Acrylamide and Hydroxymethylfurfural during Maillard Reaction in Glucose and Asparagine Model Systems
por: Lin, Hong-Ting Victor, et al.
Publicado: (2021)

Acrylamide and 5-Hydroxymethylfurfural in Synthetic Sugar Cane Syrup: Mitigation by Additives
por: Phaeon, Nuchnicha, et al.
Publicado: (2023)

Simultaneously Mitigation of Acrylamide, 5-Hydroxymethylfurfural, and Oil Content in Fried Dough Twist via Different Ingredients Combination and Infrared-Assisted Deep-Frying
por: Han, Zhonghui, et al.
Publicado: (2021)

Occurrence of Acrylamide in breakfast cereals and biscuits available in Italy
por: CAPEI, R., et al.
Publicado: (2015)

Physicochemical and Volatile Flavor Properties of Fish Skin under Conventional Frying, Air Frying and Vacuum Frying
por: Fang, Ming-Chih, et al.
Publicado: (2023)

Acrylamide Reduction Strategy in Combination with Deoxynivalenol Mitigation in Industrial Biscuits Production
por: Suman, Michele, et al.
Publicado: (2019)

HS-SPME Gas Chromatography Approach for Underivatized Acrylamide Determination in Biscuits
por: Passos, Cláudia P., et al.
Publicado: (2021)

Mitigation of Acrylamide Content in Biscuits through Combined Physical and Chemical Strategies
por: Lo Faro, Emanuela, et al.
Publicado: (2022)

Physicochemical Characterization and Antioxidant Properties of Chitosan and Sodium Alginate Based Films Incorporated with Ficus Extract
por: Bhatia, Saurabh, et al.
Publicado: (2023)

Simultaneous Determination of Acrylamide and Hydroxymethylfurfural in Extruded Products by LC-MS/MS Method
por: Jozinović, Antun, et al.
Publicado: (2019)

The Use of Chitosan, Alginate, and Pectin in the Biomedical and Food Sector—Biocompatibility, Bioadhesiveness, and Biodegradability
por: Martău, Gheorghe Adrian, et al.
Publicado: (2019)

Low-acrylamide French fries and potato chips
por: Rommens, Caius M, et al.
Publicado: (2008)

Determination of Acrylamide in Biscuits by High-Resolution Orbitrap Mass Spectrometry: A Novel Application
por: Fernandes, Cristiana L., et al.
Publicado: (2019)

Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat
por: Zhou, Mingzhu, et al.
Publicado: (2022)

Effect of Curcumin Addition on the Properties of Biodegradable Pectin/Chitosan Films
por: Xie, Qingtong, et al.
Publicado: (2021)

The Study of Physicochemical Properties and Blood Compatibility of Sodium Alginate-Based Materials via Tannic Acid Addition
por: Kaczmarek-Szczepańska, Beata, et al.
Publicado: (2021)

Understanding Gel-Powers: Exploring Rheological Marvels of Acrylamide/Sodium Alginate Double-Network Hydrogels
por: Wang, Shi-Chang, et al.
Publicado: (2023)

Phenylacrylic acids addition to potato and sweet potato showed no impact on acrylamide concentration via oxa-Michael-addition during frying
por: Rottmann, Eric, et al.
Publicado: (2021)

Computer Simulation with a Temperature-Step Frying Approach to Mitigate Acrylamide Formation in French Fries
por: Chan, Der-Sheng
Publicado: (2020)

Selection of Vegetable Oils and Frying Cycles Influencing Acrylamide Formation in the Intermittently Fried Beef Nuggets
por: Ahmad, Siti Nur Syahirah, et al.
Publicado: (2021)

Screening of Acrylamide of Par-Fried Frozen French Fries Using Portable FT-IR Spectroscopy
por: Aykas, Didem P., et al.
Publicado: (2022)

Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products
por: Ahmad, Muhammad Mushtaq, et al.
Publicado: (2022)

Are Household Potato Frying Habits Suitable for Preventing Acrylamide Exposure?
por: Mesias, Marta, et al.
Publicado: (2020)

Effect of Storage on Acrylamide and 5-hydroxymethylfurfural Contents in Selected Processed Plant Products with Long Shelf-life
por: Michalak, Joanna, et al.
Publicado: (2016)

Potential Antagonistic Effects of Acrylamide Mitigation during Coffee Roasting on Furfuryl Alcohol, Furan and 5-Hydroxymethylfurfural
por: Lachenmeier, Dirk W., et al.
Publicado: (2018)

Biopolymer-Based Films from Sodium Alginate and Citrus Pectin Reinforced with SiO(2)
por: Marangoni Júnior, Luís, et al.
Publicado: (2022)

Improving Physicochemical Stability of Quercetin-Loaded Hollow Zein Particles with Chitosan/Pectin Complex Coating
por: Khan, Muhammad Aslam, et al.
Publicado: (2021)

Synthesis characterization and in vitro drug release from acrylamide and sodium alginate based superporous hydrogel devices
por: Nagpal, Manju, et al.
Publicado: (2013)

Sodium Alginate-g-acrylamide/acrylic Acid Hydrogels Obtained by Electron Beam Irradiation for Soil Conditioning
por: Manaila, Elena, et al.
Publicado: (2022)

Effects of Air Frying on French Fries: The Indication Role of Physicochemical Properties on the Formation of Maillard Hazards, and the Changes of Starch Digestibility
por: Dong, Lu, et al.
Publicado: (2022)

Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail (Trichiurus lepturus)
por: Ding, Yixuan, et al.
Publicado: (2022)

Exploring Acrylamide and 5-Hydroxymethylfurfural Formation in Glucose-Asparagine-Linoleic Acid System With a Kinetic Model Approach
por: Ma, Yingjie, et al.
Publicado: (2022)

Instrumentation for Routine Analysis of Acrylamide in French Fries: Assessing Limitations for Adoption
por: Skinner, Mark M., et al.
Publicado: (2021)

Bioactive Films Containing Alginate-Pectin Composite Microbeads with Lactococcus lactis subsp. lactis: Physicochemical Characterization and Antilisterial Activity
por: Bekhit, Mariam, et al.
Publicado: (2018)

Sodium Alginate and Chitosan as Components Modifying the Properties of Inulin Hydrogels
por: Florowska, Anna, et al.
Publicado: (2022)

Freeze-Dried Matrices Composed of Degradable Polymers with Surfactant-Loaded Microparticles Based on Pectin and Sodium Alginate
por: Stachowiak, Natalia, et al.
Publicado: (2021)

Physicochemical and sensory properties of biscuits formulated with Tenebrio molitor and Alphitobius diaperinus flours
por: Ortolá, María Dolores, et al.
Publicado: (2022)

Effects of Salts on Structural, Physicochemical and Rheological Properties of Low-Methoxyl Pectin/Sodium Caseinate Complex
por: Fan, Shengyu, et al.
Publicado: (2021)

Effect of Fat-Soluble Anti-oxidants in Vegetable Oils on Acrylamide Concentrations During Deep-Fat Frying of French Fries
por: Kamarudin, Siti Asiah, et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_1u6qqoqfsad0ermjnqssrj3mhk