{"id":6268,"date":"2025-03-22T05:54:02","date_gmt":"2025-03-22T05:54:02","guid":{"rendered":"https:\/\/blogemergencias.es\/index.php\/2025\/03\/22\/dorado-pero-no-pasado-asi-se-reduce-la-acrilamida-en-los-alimentos\/"},"modified":"2025-03-22T05:54:02","modified_gmt":"2025-03-22T05:54:02","slug":"dorado-pero-no-pasado-asi-se-reduce-la-acrilamida-en-los-alimentos","status":"publish","type":"post","link":"https:\/\/blogemergencias.es\/index.php\/2025\/03\/22\/dorado-pero-no-pasado-asi-se-reduce-la-acrilamida-en-los-alimentos\/","title":{"rendered":"&quot;Dorado, pero no pasado&quot;: as\u00ed se reduce la acrilamida en los alimentos"},"content":{"rendered":"<div>\n<p>La acrilamida <strong>no es una sustancia que se a\u00f1ada intencionadamente a los alimentos, sino que se forma siempre que se dan una serie de condiciones.<\/strong><\/p>\n<p>Se\u00a0forma en alimentos que tienen\u00a0alto contenido de hidratos de carbono (almid\u00f3n) y de ciertas prote\u00ednas (las que contienen un amino\u00e1cido denominado\u00a0asparagina) al hornearlos, fre\u00edrlos o tostarlos a altas temperaturas (entre 120\u00ba y 150\u00baC). Por ejemplo:\u00a0en\u00a0tostadas, patatas fritas, boller\u00eda, galletas, caf\u00e9,\u00a0etc.<\/p>\n<p><img decoding=\"async\" alt=\"F\u00f3rmula qu\u00edmica de la acrilamida\" data-delta=\"1\" data-fid=\"7627\" data-media-element=\"1\" src=\"\/sites\/default\/files\/img\/alimentacion\/formula_acrilamida.png\" style=\"width: 226px; height: 142px; float: left; margin-left: 10px; margin-right: 10px;\" typeof=\"foaf:Image\"\/>Al hornear, tostar o fre\u00edr alimentos esos alimentos\u00a0se produce la <strong>\u00abreacci\u00f3n de Maillard\u00bb,<\/strong> que origina\u00a0la aparici\u00f3n de una serie\u00a0de aromas, colores y sabores deseables\u00a0(esa reacci\u00f3n es la responsable del color de los asados y tostados). Al someterlos a temperaturas elevadas tambi\u00e9n se origina la acrilamida. Por eso, <strong>cuanto m\u00e1s tostado est\u00e9 el alimento, mayor probabilidad de que se forme acrilamida.\u00a0<\/strong><strong>Ver el gr\u00e1fico siguiente.<\/strong><\/p>\n<\/div>\n<p><a href=\"https:\/\/www.comunidad.madrid\/servicios\/salud\/dorado-pero-no-pasado-asi-reduce-acrilamida-alimentos\">source<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La acrilamida no es una sustancia que se a\u00f1ada intencionadamente a los alimentos, sino que se forma siempre<\/p>\n","protected":false},"author":1,"featured_media":12677,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"_joinchat":[],"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6268","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias"],"featured_image_urls":{"full":["https:\/\/i3.wp.com\/blogemergencias.es\/wp-content\/uploads\/2025\/02\/IMAGEN-ESTANDAR-BLOGEMERGENCIAS-ENTRADAS.png?w=1920&resize=1920,998&ssl=1",1920,998,false],"thumbnail":["https:\/\/i3.wp.com\/blogemergencias.es\/wp-content\/uploads\/2025\/02\/IMAGEN-ESTANDAR-BLOGEMERGENCIAS-ENTRADAS.png?w=150&resize=150,150&ssl=1",150,150,false],"medium":["https:\/\/i3.wp.com\/blogemergencias.es\/wp-content\/uploads\/2025\/02\/IMAGEN-ESTANDAR-BLOGEMERGENCIAS-ENTRADAS.png?w=300&resize=300,300&ssl=1",300,300,false],"medium_large":["https:\/\/i3.wp.com\/blogemergencias.es\/wp-content\/uploads\/2025\/02\/IMAGEN-ESTANDAR-BLOGEMERGENCIAS-ENTRADAS.png?w=768&resize=768,0&ssl=1",768,0,false],"large":["https:\/\/i3.wp.com\/blogemergencias.es\/wp-content\/uploads\/2025\/02\/IMAGEN-ESTANDAR-BLOGEMERGENCIAS-ENTRADAS.png?w=1024&resize=1024,1024&ssl=1",1024,1024,false],"1536x1536":["https:\/\/i3.wp.com\/blogemergencias.es\/wp-content\/uploads\/2025\/02\/IMAGEN-ESTANDAR-BLOGEMERGENCIAS-ENTRADAS.png?w=1536&resize=1536,1536&ssl=1",1536,1536,false],"2048x2048":["https:\/\/i3.wp.com\/blogemergencias.es\/wp-content\/uploads\/2025\/02\/IMAGEN-ESTANDAR-BLOGEMERGENCIAS-ENTRADAS.png?w=2048&resize=2048,2048&ssl=1",2048,2048,false],"morenews-large":["https:\/\/i3.wp.com\/blogemergencias.es\/wp-content\/uploads\/2025\/02\/IMAGEN-ESTANDAR-BLOGEMERGENCIAS-ENTRADAS.png?w=825&resize=825,575&ssl=1",825,575,false],"morenews-medium":["https:\/\/i3.wp.com\/blogemergencias.es\/wp-content\/uploads\/2025\/02\/IMAGEN-ESTANDAR-BLOGEMERGENCIAS-ENTRADAS.png?w=590&resize=590,410&ssl=1",590,410,false]},"author_info":{"info":["admin"]},"category_info":"<a href=\"https:\/\/blogemergencias.es\/index.php\/category\/noticias\/\" rel=\"category tag\">Noticias<\/a>","tag_info":"Noticias","comment_count":0,"_links":{"self":[{"href":"https:\/\/blogemergencias.es\/index.php\/wp-json\/wp\/v2\/posts\/6268","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogemergencias.es\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogemergencias.es\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogemergencias.es\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blogemergencias.es\/index.php\/wp-json\/wp\/v2\/comments?post=6268"}],"version-history":[{"count":0,"href":"https:\/\/blogemergencias.es\/index.php\/wp-json\/wp\/v2\/posts\/6268\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogemergencias.es\/index.php\/wp-json\/wp\/v2\/media\/12677"}],"wp:attachment":[{"href":"https:\/\/blogemergencias.es\/index.php\/wp-json\/wp\/v2\/media?parent=6268"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogemergencias.es\/index.php\/wp-json\/wp\/v2\/categories?post=6268"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogemergencias.es\/index.php\/wp-json\/wp\/v2\/tags?post=6268"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}