Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue

The study aimed to evaluate the effects of olive cultivar (cvs. Manzanilla Cacereña and Hojiblanca) and the sterilization intensity/time-period (F0 of 1025minat 121±3°C) on the formation of acrylamide in table olives and brine. Olive cultivar and thermal sterilization had a significant impact on the...

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Detalhes bibliográficos
Autor principal: Martín-Vertedor, Daniel (author)
Outros Autores: Rodrigues, Nuno (author), Marx, Ítala M. G. (author), Dias, Luís G. (author), Veloso, Ana C. A. (author), Pereira, José Alberto (author), Peres, António M. (author)
Formato: article
Idioma:eng
Publicado em: 2020
Assuntos:
Table olives cultivars
Thermal treatments
Acrylamide
Electronic tongue
Chemometrics
Science & Technology
Texto completo:http://hdl.handle.net/1822/65612
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/65612

Texto Completo

http://hdl.handle.net/1822/65612

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