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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...

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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

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