Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée

Effect of Thermal Processing on Simultaneous Formation of Acrylamide and Hydroxymethylfurfural in Plum Purée

The formation of acrylamide (ACR) and hydroxymethylfurfural (HMF) by varying time and temperature for two plum species was performed using a Central Composite Design model. An optimized method for reducing ACR and HMF formation on plum purée thermally treated was designed. The contaminants precursor...

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Bibliographic Details
Main Authors: Oana Emilia Constantin, Kristina Kukurová, Ľubomír Daško, Nicoleta Stănciuc, Zuzana Ciesarova, Constantin Croitoru, Gabriela Rapeanu
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research 2019-05-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
acrylamide
hydroxymethylfurfural
plums purée
temperature
time
thermal treatment
Online Access:http://www.journalssystem.com/pjfns/Effect-of-Thermal-Processing-on-Simultaneous-Formation-of-Acrylamide-and-Hydroxymethylfurfural,106128,0,2.html

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http://www.journalssystem.com/pjfns/Effect-of-Thermal-Processing-on-Simultaneous-Formation-of-Acrylamide-and-Hydroxymethylfurfural,106128,0,2.html

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