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

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1. Acrylamide, hydroxymethylfurfural and furfural in ready-to-eat foods consumed by child population: Presence, risk assessment and future perspectives;Food Chemistry;2024-11

2. Acrylamide and HMF occurrence and bioaccessibility in instant coffee and coffee substitutes. A study on isolated and milk-combined beverages;Food Research International;2024-10

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

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

5. 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