Formation of 3-MCPD and glycidyl esters in biscuits produced using soybean oil-based diacylglycerol stearin-shortening blends: Impacts of different baking temperatures and blending ratios-Reference-Cited by-同舟云学术

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Formation of 3-MCPD and glycidyl esters in biscuits produced using soybean oil-based diacylglycerol stearin-shortening blends: Impacts of different baking temperatures and blending ratios

Published:2022-12 Issue: Volume:162 Page:112055
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Shafika Abdul Kadir Nur,Khor Yih Phing,Lee Yi Jane,Lan Dongming,Qi Suijian,Wang Yonghua,Tan Chin Ping

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Curbing thermo-oxidative degradation of frying oils: Current knowledge and challenges;Aladedunye;European Journal of Lipid Science and Technology,2015

2. Official Methods and Recommended Practices of the AOCS;AOCS,2017

3. Effect of flour particle size and damaged starch on the quality of cookies;Barak;Journal of food science and technology,2014

4. The role of fat in the stabilisation of gas cells in bread dough;Brooker;Journal of Cereal Science,1996

5. Formation of 3-chloropropane-1,2-diol in systems simulating processed foods;Calta;European Food Research and Technology,2004

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