Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers

In packed low-moisture foods such as crackers, oxidation is generally the main cause of quality depletion during storage. It is commonly believed, but scarcely investigated, that product shelf life depends on the oxidative status of the lipid ingredients. In this study, the influence of oxidation de...

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Detalles Bibliográficos
Autores principales: Manzocco, Lara, Romano, Giulia, Calligaris, Sonia, Nicoli, Maria Cristina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353518/
https://www.ncbi.nlm.nih.gov/pubmed/32517073
http://dx.doi.org/10.3390/foods9060749

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353518/
https://www.ncbi.nlm.nih.gov/pubmed/32517073
http://dx.doi.org/10.3390/foods9060749

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