Testing the Behaviour to Processing of Some Raspberry Cultivars

Negoita, M.; Catană, L.; Catană, M.; Iorga, E.; Belc, Nastasia; Stancov, A.; Mladin, P.

doi:10.17660/actahortic.2013.981.102

Cited by 4 publications

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“…According to FAO/WHO, 33 the daily intake of acrylamide varies between 10 and 30% for bakery products. In Germany, for example, bread accounts for approximately 25% of the daily acrylamide intake, while in Romania, bread contributes between 14 and 37.5% to the maximum allowable dose of acrylamide in food.…”

Section: Acrylamide In Foodmentioning

confidence: 99%

Acrylamide in food products and the role of electrochemical biosensors in its detection: a comprehensive review

Bounegru,

Bounegru

2024

Anal. Methods

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Section: Acrylamide In Foodmentioning

confidence: 99%

Acrylamide in food products and the role of electrochemical biosensors in its detection: a comprehensive review

Bounegru,

Bounegru

2024

Anal. Methods

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“…In uno studio del 2013, la confettura ottenuta dalla cultivar Willamette ha presentato caratteristiche superiori a quella di controllo (ottenuta da Heritage) per quanto riguarda le parti di frutta in massa gelificata da cui non si separa lo sciroppo, il colore, il sapore molto gradevole e l'intenso aroma di lampone [18]. In commercio esistono confetture o semilavorati a base monovarietale di Willamette [19] [20] [21], si presuppone quindi che tale varietà sia particolarmente indicata per la lavorazione.…”

Section: Esempi DI Utilizzo Per La Preparazione Di Conserve E Motivaz...unclassified

Qualità di conserve di lamponi ottenute da diverse varietàe varietà

Bianchi,

Martini Lösch,

Marchetti

et al. 2024

Laimburg Journal

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Lo scopo del presente lavoro è stato quello di valutare qualitativamente quattro diverse varietà di lampone al fine di individuare le più idonee alla lavorazione in composte. Lo studio, consistito in due anni di sperimentazione, ha previsto valutazioni di carattere agronomico (scelta delle varietà, coltivazione in condizioni uniformi, raccolta e analisi di parametri qualitativi dei frutti), di carattere tecnologico (standardizzazione della procedura di preparazione delle composte, valutazione del prodotto finito a livello chimico-fisico e dell’evoluzione del colore delle composte nel tempo) e di carattere sensoriale (consumer test mirato a individuare le preferenze tra composte). I risultati ottenuti possono essere di supporto ai produttori locali, fornendo informazioni in merito alle caratteristiche delle varietà in esame e dei prodotti trasformati da esse ottenuti.

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“…The procedure of sample preparation for AA quantification in bread, biscuits and other bakery products was according to previous study [13][14][15] with some modifications 24,25 regarding sample preparation (sample preparation for soft bread, sample weight taken for analysis, quantities and volumes for reagents) and AA analysis by GC-MS/MS in selected reaction monitoring (SRM) acquisition mode, respectively. Briefly, the steps were as follow:…”

Section: Sample Preparationmentioning

confidence: 99%

Application of an Accurate and Validated Method for Identification and Quantification of Acrylamide in Bread, Biscuits and Other Bakery Products Using GC-MS/MS System

Negoiţă¹,

Culeţu²

2016

Journal of the Brazilian Chemical Society

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A gas chromatography tandem mass spectrometry has been developed and validated for the separation, detection, identification and quantification of acrylamide in bread, biscuits and similar products. The method showed good precision with values lower than 6%. A good sensitivity was achieved for bread with 2.41 and 7.23 µg kg -1 limit of detection (LOD) and limit of quantification (LOQ), respectively, while for biscuits, LOD and LOQ were 4.63 and 13.89 µg kg -1 , respectively. Accuracy obtained through the bias of 2 certified reference materials ("crisp bread -ERM ® -BD272" and "rusk -ERM ® -BD274") gave a value below 1.68-2.52%. The method was applied by analyzing 49 types of bread, biscuits and other similar products. The results showed different levels of acrylamide in bread (values ranged between 7.6 and 165.6 µg kg -1 ), biscuits (between LOD and 2405.0 µg kg ).

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Testing the Behaviour to Processing of Some Raspberry Cultivars

Cited by 4 publications

References 0 publications

Acrylamide in food products and the role of electrochemical biosensors in its detection: a comprehensive review

Acrylamide in food products and the role of electrochemical biosensors in its detection: a comprehensive review

Qualità di conserve di lamponi ottenute da diverse varietàe varietà

Application of an Accurate and Validated Method for Identification and Quantification of Acrylamide in Bread, Biscuits and Other Bakery Products Using GC-MS/MS System

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