Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil

LWT

Volumn 63, Issue 1, 2015, Pages 339-345

  Giarnetti, Mariagrazia ^a   Paradiso, Vito Michele ^a   Caponio, Francesco ^a   Summo, Carmine ^a   Pasqualone, Antonella ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Emulsion filled gel; Fat replacers; Fracture analysis; Image analysis; Inulin

Indexed keywords

DAIRIES; EMULSIFICATION; FRACTURE; FRACTURE MECHANICS; IMAGE ANALYSIS; OLIVE OIL; POLYSACCHARIDES; PORE SIZE; SATURATED FATTY ACIDS;

EXTRA VIRGIN OLIVE OIL; FRACTURE ANALYSIS; FRACTURE BEHAVIOUR; FRACTURE PROPERTY; INULIN; PRODUCT CHARACTERISTICS; SENSORY PROPERTIES; VOLATILE PROFILE;

BAKERIES;

EID: 84928704977     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.03.063     Document Type: Article

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