The formation of potentially harmful compounds in churros, a Spanish fried-dough pastry, as influenced by deep frying conditions

F.J. Morales; G. Arribas-Lorenzo

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The formation of potentially harmful compounds in churros, a Spanish fried-dough pastry, as influenced by deep frying conditions

机译：油炸条件对西班牙油炸面团糕点Churros中潜在有害化合物的形成

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摘要

Colour, moisture, hydroxymethylfurfural (HMF) and acrylamide (AA) were investigated in traditional Spanish churros. Samples were deep-fried in sunflower oil at lab-scale temperatures of 180, 190 and 200 ℃ and for frying times of 2, 3, 5 and 7 min. Fresh m

机译：在传统的西班牙油条中对颜色，水分，羟甲基糠醛（HMF）和丙烯酰胺（AA）进行了研究。将样品在向日葵油中以180、190和200℃的实验室规模油炸，油炸时间分别为2、3、5和7分钟。新鲜米

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来源
《Food Chemistry》 |2008年第2期|p.421-425|共5页
作者
F.J. Morales; G. Arribas-Lorenzo;
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作者单位

Consejo Superior de Investigaciones Cientificas, Instituto del Frio, Jose Antonio Novais 10, 28040 Madrid, Spain;

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收录信息美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
原文格式 PDF
正文语种 eng
中图分类基础科学;调味品的生产;食品化学;
关键词
maillard reaction; fried dough; hydroxymethylfurfural; acrylamide; colour; churro;

机译：美拉德反应;油炸面团;羟甲基糠醛;丙烯酰胺;颜色;油绿;

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7. The formation of potentially harmful compounds in churros, a Spanish fried-dough pastry, as influenced by deep frying conditions [O] . Morales F. J., Arribas Lorenzo Gema 2013

机译：油炸条件对西班牙油炸面团糕点Churros中潜在有害化合物的形成

The formation of potentially harmful compounds in churros, a Spanish fried-dough pastry, as influenced by deep frying conditions

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