Mitigating effect of piquin pepper (Capsicum annuum L. var. Aviculare) oleoresin on acrylamide formation in potato and tortilla chips

LWT

Volumn 48, Issue 2, 2012, Pages 261-267

  Salazar, Ricardo ^a,b   Arámbula Villa, Gerónimo ^b   Hidalgo, Francisco J ^a   Zamora, Rosario ^a  

^a INSTITUTO DE LA GRASA   (Spain)

^b DEPARTAMENTO DE FÍSICA   (Mexico)

Author keywords

Acrylamide mitigation; Antioxidant activity; Lipid oxidation; Maillard reaction; Piquin pepper oleoresin

Indexed keywords

AMIDES; AMINO ACIDS; OXIDATION; PLANTS (BOTANY); RESINS; SOYBEAN OIL;

ACRYLAMIDES; ANTI-OXIDANT ACTIVITIES; LIPID OXIDATION; MAILLARD REACTION; PIQUIN PEPPER OLEORESIN;

CHEMICAL CONTAMINATION;

CAPSICUM ANNUUM; GLYCINE MAX; SOLANUM TUBEROSUM;

EID: 84861202963     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.03.024     Document Type: Article

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