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Pregled bibliografske jedinice broj: 1091007

Oil uptake and polycyclic aromatic hydrocarbons (PAH) in fried fresh-cut potato: Effect of cultivar, anti-browning treatment and storage conditions


Balbino, Sandra; Repajić, Maja; Solarić, Tea; Dite Hunjek, Draženka; Škevin, Dubravka; Kraljić, Klara; Obranović, Marko; Levaj, Branka
Oil uptake and polycyclic aromatic hydrocarbons (PAH) in fried fresh-cut potato: Effect of cultivar, anti-browning treatment and storage conditions // Agronomy, 10 (2020), 11; 1773, 15 doi:10.3390/agronomy10111773 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 1091007 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Oil uptake and polycyclic aromatic hydrocarbons (PAH) in fried fresh-cut potato: Effect of cultivar, anti-browning treatment and storage conditions

Autori
Balbino, Sandra ; Repajić, Maja ; Solarić, Tea ; Dite Hunjek, Draženka ; Škevin, Dubravka ; Kraljić, Klara ; Obranović, Marko ; Levaj, Branka

Izvornik
Agronomy (2073-4395) 10 (2020), 11; 1773, 15

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
fresh-cut potato ; Birgit ; Lady Claire ; frying ; oil uptake ; PAH ; benzo(a)pyrene

Sažetak
This work examined the influence of cultivar, anti-browning treatment, package atmosphere and storage duration on the oil uptake and polycyclic aromatic hydrocarbons (PAH) levels in fried fresh-cut potato (FCP). Birgit and Lady Claire potato slices were pre-treated with sodium chloride solution (1%) and sodium ascorbate solution (2%), packaged in vacuum and modified atmosphere and stored at 10 °C/8 days. Oil uptake was significantly higher in Birgit FCP and was not affected by minimal processing. HPLC analysis/fluorescence detection was able to identify a total of 14 PAH. Benzo(a)pyrene and ΣPAH4 levels (0.62 and 1.36 µg kg−1, respectively) were below the EU limits in all fried FCP samples. Majority of examined light and heavy PAH were higher in Lady Claire, while naphthalene, fluorene and pyrene were decreased by vacuum packaging. No differences in PAH levels were noted in FCP fried at the beginning and after 2, 4 and 8 days of storage.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
IP-2016-06-5343 - Inovativne tehnike u minimalnoj preradi krumpira (Solanum tuberosum) i njegova zdravstvena ispravnost nakon pripreme (IMPROvePOTATO) (Levaj, Branka, HRZZ - 2016-06) ( POIROT)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb

Citiraj ovu publikaciju

Balbino, Sandra; Repajić, Maja; Solarić, Tea; Dite Hunjek, Draženka; Škevin, Dubravka; Kraljić, Klara; Obranović, Marko; Levaj, Branka
Oil uptake and polycyclic aromatic hydrocarbons (PAH) in fried fresh-cut potato: Effect of cultivar, anti-browning treatment and storage conditions // Agronomy, 10 (2020), 11; 1773, 15 doi:10.3390/agronomy10111773 (međunarodna recenzija, članak, znanstveni)
Balbino, S., Repajić, M., Solarić, T., Dite Hunjek, D., Škevin, D., Kraljić, K., Obranović, M. & Levaj, B. (2020) Oil uptake and polycyclic aromatic hydrocarbons (PAH) in fried fresh-cut potato: Effect of cultivar, anti-browning treatment and storage conditions. Agronomy, 10 (11), 1773, 15 doi:10.3390/agronomy10111773.
@article{article, year = {2020}, pages = {15}, DOI = {10.3390/agronomy10111773}, chapter = {1773}, keywords = {fresh-cut potato, Birgit, Lady Claire, frying, oil uptake, PAH, benzo(a)pyrene}, journal = {Agronomy}, doi = {10.3390/agronomy10111773}, volume = {10}, number = {11}, issn = {2073-4395}, title = {Oil uptake and polycyclic aromatic hydrocarbons (PAH) in fried fresh-cut potato: Effect of cultivar, anti-browning treatment and storage conditions}, keyword = {fresh-cut potato, Birgit, Lady Claire, frying, oil uptake, PAH, benzo(a)pyrene}, chapternumber = {1773} }
@article{article, year = {2020}, pages = {15}, DOI = {10.3390/agronomy10111773}, chapter = {1773}, keywords = {fresh-cut potato, Birgit, Lady Claire, frying, oil uptake, PAH, benzo(a)pyrene}, journal = {Agronomy}, doi = {10.3390/agronomy10111773}, volume = {10}, number = {11}, issn = {2073-4395}, title = {Oil uptake and polycyclic aromatic hydrocarbons (PAH) in fried fresh-cut potato: Effect of cultivar, anti-browning treatment and storage conditions}, keyword = {fresh-cut potato, Birgit, Lady Claire, frying, oil uptake, PAH, benzo(a)pyrene}, chapternumber = {1773} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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