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Carbohydrate-Based Fat Mimetics Can Affect the Levels of 3-Monochloropropane-1,2-Diol Esters and Glycidyl Esters in Shortbread Biscuits

Shortbread biscuits have become one of the most desirable snacks in all population groups but due to its high fat content it is searching for new solutions of fat reduction such as the use of carbohydrate-based fat mimetics. However, the thermal processing of food containing lipids in the presence o...

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Detalhes bibliográficos
Publicado no:Plant Foods Hum Nutr
Main Authors: Sadowska-Rociek, Anna, Cieślik, Ewa
Formato: Artigo
Idioma:Inglês
Publicado em: Springer US 2019
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6525143/
https://ncbi.nlm.nih.gov/pubmed/30838503
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s11130-019-00723-z
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