Fibre enrichment of cookies to mitigate acrylamide formation and gastrointestinal bioaccessibility-Reference-Cited by-同舟云学术

Fibre enrichment of cookies to mitigate acrylamide formation and gastrointestinal bioaccessibility

Published:2023-06 Issue: Volume:182 Page:114835
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

López-Ruiz Rosalía^ORCID,Marin-Saez Jesús^ORCID,Cunha Sara C.^ORCID,Fernandes Ana^ORCID,de Freitas Victor^ORCID,Viegas Olga^ORCID,Ferreira Isabel M.P.L.V.O.^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

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3. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb;Nature Protocols,2019

4. Inhibitory effect of polysaccharides on acrylamide formation in chemical and food model systems;Champrasert;Food Chemistry,2021

5. Acrylamide mitigation using zein–polysaccharide complex particles;Champrasert;Food Hydrocolloids,2022

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1. Effect of Oat Fiber Preparations with Different Contents of β-Glucan on the Formation of Acrylamide in Dietary Bread (Rusks);Molecules;2024-01-07

2. Investigating the Impact of Dietary Fibers on Mycotoxin Bioaccessibility during In Vitro Biscuit Digestion and Metabolites Identification;Foods;2023-08-23

3. Gastrointestinal bioaccessibility and fiber mitigation of tropane alkaloids assessed on tea and cookies by in vitro digestion;Journal of the Science of Food and Agriculture;2023-04-29