Impacto en la formación de acrilamida a partir de aditivos de especias culinarias con actividad antioxidante//Impact on acrylamide formation from culinary spice additives with antioxidant activity

Impacto en la formación de acrilamida a partir de aditivos de especias culinarias con actividad antioxidante//Impact on acrylamide formation from culinary spice additives with antioxidant activity

Las especias culinarias son fuente importante de compuestos fenólicos que presentan actividad antioxidante, se han utilizado desde hace siglos para la conservación de alimentos y ampliar su vida de anaquel, así como mitigar los efectos negativos de la exposición de los alimentos a altas temperaturas...

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Autori principali:	Graciano Cristóbal, María Josefina, Sumaya Martínez, María Teresa, Rodríguez Carpena, Javier Germán, Bautista Rosales, Pedro Ulises, Jiménez Ruiz, Edgar Iván, Sánchez Herrera, Leticia Mónica, López Nahuatt, Gibran
Natura:	Online
Lingua:	spa
Pubblicazione:	Universidad de Sonora 2020
Accesso online:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1254
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