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Nutritionally Valuable Components and Heat-Induced Contaminants in Extruded Snack Products Enriched with Defatted Press Cakes

This research studies the influence of the addition of defatted press cakes (from the production of hazelnut, camelina, pumpkin, and hemp seed oil) on nutritionally important components: fibre, resistant starch, polyphenols, hydroxymethylfurfural (HMF), and acrylamide in directly and indirectly expa...

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Principais autores: Antun Jozinović, Jelena Panak Balentić, Đurđica Ačkar, Mirta Benšić, Jurislav Babić, Veronika Barišić, Ante Lončarić, Borislav Miličević, Drago Šubarić
Formato: Artigo
Idioma:Inglês
Publicado: MDPI AG 2024-02-01
Series:Molecules
Assuntos:
snacks
oil press cakes
fibres
polyphenols
hydroxymethylfurfural
acrylamide
Acceso en liña:https://www.mdpi.com/1420-3049/29/4/791
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