Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers.

Manzocco, Lara; Romano, Giulia; Calligaris, Sonia; Nicoli, Maria Cristina

Manzocco, Lara; Romano, Giulia; Calligaris, Sonia; Nicoli, Maria Cristina.

Afiliação

Manzocco L; Department of Agri-Food, Animal and Environmental Sciences, University of Udine, via Sondrio 2/a, 33100 Udine, Italy.
Romano G; Department of Agri-Food, Animal and Environmental Sciences, University of Udine, via Sondrio 2/a, 33100 Udine, Italy.
Calligaris S; Department of Agri-Food, Animal and Environmental Sciences, University of Udine, via Sondrio 2/a, 33100 Udine, Italy.
Nicoli MC; Department of Agri-Food, Animal and Environmental Sciences, University of Udine, via Sondrio 2/a, 33100 Udine, Italy.

Foods ; 9(6)2020 Jun 05.

Article em En | MEDLINE | ID: mdl-32517073

Palavras-chave

Crackers; lipid oxidation; modeling; rancidity; shelf life

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Foods Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Itália País de publicação: Suíça

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