Carbohydrate-Based Fat Mimetics Can Affect the Levels of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Shortbread Biscuits

Shortbread biscuits have become one of the most desirable snacks in all population groups but due to its high fat content it is searching for new solutions of fat reduction such as the use of carbohydrate-based fat mimetics. However, the thermal processing of food containing lipids in the presence o...

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Detalles Bibliográficos
Autores principales: Sadowska-Rociek, Anna, Cieślik, Ewa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6525143/
https://www.ncbi.nlm.nih.gov/pubmed/30838503
http://dx.doi.org/10.1007/s11130-019-00723-z

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