Balancing nutrition and safety: Acrylamide and HMF in biscuits from different cereal flours
This study evaluated acrylamide and hydroxymethylfurfural (HMF) formation in biscuits made with refined and wholegrain flours from wheat, rye, spelt, oat, and buckwheat. Nutritional composition, dough properties, and biscuit characteristics were analyzed under different baking conditions. Wholegrain...
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| Главные авторы: | , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Elsevier
2026-02-01
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| Серии: | Food Chemistry: X |
| Предметы: | |
| Online-ссылка: | http://www.sciencedirect.com/science/article/pii/S2590157526001008 |
| Метки: |
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