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Updated: Jan 7, 2026

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Impacto de la adición de pectina en la formación de acrilamida en productos de panadería: estrategias de mitigación

Rosalía López-Ruiz¹, Jesús Marin-Sáez¹, Roberto Romero-González¹

¹Research Group 'Analytical Chemistry of Contaminants', Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agri-Food Biotechnology (CIAIMBITAL), University of Almeria, Agrifood Campus of International Excellence, Almeria, Spain.

Journal of the science of food and agriculture

|January 3, 2026

Resumen

No abstract available in PubMed .

Palabras clave:

Acrilamida y sus derivados Productos de panadería Fibras alimenticias las medidas de mitigación Pectina y sus derivados

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