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 10–25 min at 121 ± 3 °C) on the formation of acrylamide in table olives and brine. Olive cultivar and thermal sterilization had a significant impact...

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Detalhes bibliográficos
Autor principal: Martín-Vertedor, Daniel (author)
Outros Autores: Rodrigues, Nuno (author), Marx, Ítala (author), Dias, L.G. (author), Veloso, Ana C.A. (author), Pereira, J.A. (author), Peres, António M. (author)
Formato: article
Idioma:eng
Publicado em: 2018
Assuntos:
Acrylamide
Chemometrics
Electronic tongue
Table olives cultivars
Thermal treatments
Texto completo:http://hdl.handle.net/10198/21886
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/21886

Texto Completo

http://hdl.handle.net/10198/21886

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