Effects of Formulation and Baking Conditions on Neo-formed Contaminants in Model Cookies
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DOI: 10.17221/954-cjfs
Abstract: This work aimed at studying the influence of baking temperature and formulation on the formation of undesirable Maillard compounds called neoformed contaminants (NFC) in a model cookie system. Four NFCs were observed as furosine (FUR),… read more here.
Keywords: formulation baking; baking conditions; effects formulation; neo formed ... See more keywords