Overview on mitigation of acrylamide in starchy fried and baked foods.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9013
Abstract: Acrylamide in fried and baked foods has the potential to cause toxic effects in animals and humans. A major challenge lies in developing an effective strategy for acrylamide mitigation in foods without altering its basic… read more here.
Keywords: fried baked; mitigation acrylamide; baked foods; mitigation ... See more keywords
Gluten-free baked foods with extended shelf-life
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3225-8
Abstract: The objective of this study was to develop a formulation that can retard staling/retrogradation of cheese breads without compromising their texture and expansion properties. During baking the dough expands and becomes soft, with lower density.… read more here.
Keywords: gluten free; free baked; oxidized guar; cassava starch ... See more keywords