Shelf-Life Prediction and Thermodynamic Properties of No Added Sugar Chocolate Spread Fortified with Multiple Micronutrients

The development of fortified healthy pleasant foods, in which saturated fats are replaced with unsaturated ones, poses a challenge for the food industry due to their susceptibility to oxidative rancidity, which decreases product shelf-life, causes the destruction of health-promoting molecules, and f...

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Detalles Bibliográficos
Autores principales: Tolve, Roberta, Tchuenbou-Magaia, Fideline Laure, Sportiello, Lucia, Bianchi, Federico, Radecka, Iza, Favati, Fabio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368434/
https://www.ncbi.nlm.nih.gov/pubmed/35954123
http://dx.doi.org/10.3390/foods11152358

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9368434/
https://www.ncbi.nlm.nih.gov/pubmed/35954123
http://dx.doi.org/10.3390/foods11152358

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