Omega-3 Enriched Biscuits with Low Levels of Heat-Induced Toxicants: Effect of Formulation and Baking Conditions

Food and Bioprocess Technology

Volumn 9, Issue 2, 2016, Pages 232-242

  Anese, Monica ^a   Valoppi, Fabio ^a   Calligaris, Sonia ^a   Lagazio, Corrado ^b   Suman, Michele ^c   Manzocco, Lara ^a   Nicoli, Maria Cristina ^a  

^a UNIVERSITY OF UDINE   (Italy)

^b UNIVERSITY OF GENOA   (Italy)

^c Barilla GR Flli SpA   (Italy)

Author keywords

Acrylamide; Furan; Low Pressure Baking; Monoglyceride Oil Water Gel; Omega 3 Polyunsaturated Fatty Acids; Oxidative Stability

Indexed keywords

AMIDES; AROMATIC COMPOUNDS; BAKERIES; FLAX; OILS AND FATS; OILSEEDS; ORGANIC POLLUTANTS; OXIDATION; PALM OIL; POLYUNSATURATED FATTY ACIDS;

ACRYLAMIDES; FURAN; LOW PRESSURES; MONOGLYCERIDES; OMEGA-3 POLYUNSATURATED FATTY ACIDS; OXIDATIVE STABILITY;

FATTY ACIDS;

EID: 84955385190     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1613-x     Document Type: Article

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