Effect of standard phenolic compounds and olive oil phenolic extracts on acrylamide formation in an emulsion system

Food Chemistry

Volumn 124, Issue 1, 2011, Pages 242-247

  Kotsiou, Kali ^a   Tasioula Margari, Maria ^a   Capuano, Edoardo ^b   Fogliano, Vincenzo ^b  

^a UNIVERSITY OF IOANNINA   (Greece)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Acrylamide; Emulsion; Phenolic compounds; Sterilisation temperature; Virgin olive oil

Indexed keywords

ACRYLAMIDES; CAFFEIC ACIDS; EMULSION SYSTEMS; FERULIC ACIDS; GALLIC ACIDS; INITIAL TIME; MONITORING TIME; OIL BATHS; OLIVE OIL; PHENOLIC ACIDS; PHENOLIC COMPOUNDS; STERILISATION; TIME INTERVAL; VIRGIN OLIVE OIL;

EMULSIFICATION; HEATING; ORGANIC ACIDS; PHENOLS; STANDARDS; VEGETABLE OILS;

AMIDES;

ACRYLAMIDE; ALDEHYDE; CAFFEIC ACID; FERULIC ACID; GALLIC ACID; OLIVE OIL; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; SECOIRIDOID; TROLOX C;

ARTICLE; EMULSION; EXTRACTION; HEATING; MONITORING; NONHUMAN; TEMPERATURE DEPENDENCE;

EID: 77955281090     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.025     Document Type: Article

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