Effect of the Integrated Addition of a Red Tara Pods (Caesalpinia spinosa) Extract and NaCl over the Neo-Formed Contaminants Content and Sensory Properties of Crackers

A 2k factorial design with three centrals points was considered to evaluate the effect of adding red Tara pods extract (Caesalpinia spinosa) (440–2560 µg/mL of dough water) and NaCl (0.3–1.7 g/100 g of flour) on the acrylamide (AA) and hydroxymethylfurfural (HMF) content and sensory attributes of cr...

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Detalles Bibliográficos
Autores principales: Pedreschi, Franco, Matus, Joans, Bunger, Andrea, Pedreschi, Romina, Huamán-Castilla, Nils Leander, Mariotti-Celis, María Salomé
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8840663/
https://www.ncbi.nlm.nih.gov/pubmed/35164284
http://dx.doi.org/10.3390/molecules27031020

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8840663/
https://www.ncbi.nlm.nih.gov/pubmed/35164284
http://dx.doi.org/10.3390/molecules27031020

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