Baking Optimization as a Strategy to Extend Shelf-Life through the Enhanced Quality and Bioactive Properties of Pulse-Based Snacks

Food processing optimization can enhance the nutrient bioavailability, storage time, and stability of convenience foods. Baking is a heat and mass transfer process with a high impact on the shelf-life of the obtained product; a small variation in the parameters during baking can lead to significant...

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Detalles Bibliográficos
Autores principales: Rico, Daniel, González-Paramás, Ana M., Brezmes, Cristina, Martín-Diana, Ana Belén
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7463836/
https://www.ncbi.nlm.nih.gov/pubmed/32824075
http://dx.doi.org/10.3390/molecules25163716

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7463836/
https://www.ncbi.nlm.nih.gov/pubmed/32824075
http://dx.doi.org/10.3390/molecules25163716

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