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Updated: Jan 7, 2026

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パン製品におけるアクリラミド形成に対するペクチン添加の影響:緩和策

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
PubMed
まとめ

No abstract available in PubMed .

キーワード:
アクリルアミドパン製品ダイエット繊維緩和するペクチン

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