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Acrilammide: presenza negli alimenti e applicazione di possibili misure di mitigazione

Gli alimenti ricchi di carboidrati, in presenza di proteine e in condizioni di scarsa umidità, cotti ad elevate temperature quali quelle che si si raggiungono nelle fritture, nelle cotture al forno, in padella e alla griglia, sviluppano sostanze odorose e gustose, ma insieme a queste si forma anche acrilammide, sostanza potenzialmente neurotossica, cancerogena e genotossica. La sua presenza è stata riscontrata in patate fritte, patate al forno, patatine in sacchetto, caffè, pane, biscotti, grissini, toast, fette biscottate. Ridurne la sua formazione è possibile, mettendo in atto opportune strategie applicabili anche a livello casalingo.

Data

Set 29 2023
Expired!

Ora

5:00 pm - 11:55 pm

Etichette

Citizen science,
Informational pills

Luogo

Università degli Studi di Messina

Organizzatore

Università degli Studi di Messina
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Calendar

Nessun evento trovato!