Role of Solid Fat Content in Oxidative Stability of Low-Moisture Cracker Systems

Lipid oxidation is a major pathway for the chemical deterioration of low-moisture foods. Little is known about how the physical properties of the fat used in crackers impact lipid oxidation kinetics. Fully hydrogenated soybean fat + interesterified soybean oil, fully hydrogenated soybean fat + sunfl...

Descripción completa

Detalles Bibliográficos
Autores principales: Vu, Thanh Phuong, Gumus-Bonacina, Cansu Ekin, Corradini, Maria G., He, Lili, McClements, David Julian, Decker, Eric A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9686898/
https://www.ncbi.nlm.nih.gov/pubmed/36358510
http://dx.doi.org/10.3390/antiox11112139

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9686898/
https://www.ncbi.nlm.nih.gov/pubmed/36358510
http://dx.doi.org/10.3390/antiox11112139

Ejemplares similares