Influence of addition of green tea and green coffee extracts on the properties of fine yeast pastry fried products

Author:

Budryn Grażyna,Żyżelewicz Dorota,Nebesny Ewa,Oracz Joanna,Krysiak Wiesława

Funder

Polish Ministry of Science and Academic Education

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Acrylamide in espresso coffee: influence of species, roast degree and brew length;Alves;Food Chemistry,2010

2. Green tea catechins during food processing and storage: A review on stability and detection;Ananingsih;Food Research International,2012

3. Effect of formulation on the capacity of l-asparaginase to minimize acrylamide formation in short dough biscuits;Anese;Food Research International,2011

4. Antioxidant activity of various plant extracts under ambient and accelerated storage of sunflower oil;Anwar;Grasas y Aceites,2006

5. Methyl esters of fatty acids in oils and fats;AOAC method 963.22.,2000

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