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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,...
Autores principales: | Cincotta, Fabrizio, Brighina, Selina, Condurso, Concetta, Arena, Elena, Verzera, Antonella, Fallico, Biagio |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
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 |
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