Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing

In the last decade, several preventive strategies were considered to mitigate the chemical hazard accumulation in food products. This work aimed to study the effect of different sugars on the development of the main chemical hazard in cookies. For this purpose, model biscuits prepared using sucrose,...

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Detalles Bibliográficos
Autores principales: Cincotta, Fabrizio, Brighina, Selina, Condurso, Concetta, Arena, Elena, Verzera, Antonella, Fallico, Biagio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8466310/
https://www.ncbi.nlm.nih.gov/pubmed/34574211
http://dx.doi.org/10.3390/foods10092101

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8466310/
https://www.ncbi.nlm.nih.gov/pubmed/34574211
http://dx.doi.org/10.3390/foods10092101

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