Reduction of acrylamide content of ripe olives by selected additives

Food Chemistry

Volumn 119, Issue 1, 2010, Pages 161-166

  Casado, Francisco Javier ^a   Sánchez, Antonio Higinio ^a   Montaño, Alfredo ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Acrylamide; Additive; Reduction; Ripe olives

Indexed keywords

ACETYLCYSTEINE; ACRYLAMIDE; ARGININE; BISULFITE; CYSTEINE; FOOD ADDITIVE; GLUTATHIONE; METHIONINE; NATURAL PRODUCT; SULFUR DERIVATIVE;

ACIDITY; ARTICLE; COLORIMETRY; FLAVOR; FOOD COLOR; FOOD QUALITY; FRUIT JUICE; FRUIT RIPENING; GARLIC; HEATING; MODEL; NONHUMAN; OLIVE; OREGANO; PH; PHYSICAL CHEMISTRY; ROSEMARY; SENSORY EVALUATION;

ALLIUM SATIVUM; OLEACEAE; ORIGANUM; ROSMARINUS OFFICINALIS;

EID: 70349826637     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.06.009     Document Type: Article

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