Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies-Reference-Cited by-同舟云学术

Structured emulsions as butter substitutes: effects on physicochemical and sensory attributes of shortbread cookies

Published:2018-03-12 Issue:10 Volume:98 Page:3836-3842
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Curti Elena¹²,Federici Enrico¹,Diantom Agoura¹²,Carini Eleonora¹²,Pizzigalli Emanuele³,Wu Symon Veronica⁴,Pellegrini Nicoletta¹²^ORCID,Vittadini Elena¹²^ORCID

Affiliation:

1. Department of Food and Drug; University of Parma; Parma Italy

2. Siteia.Parma Interdepartmental Centre; University of Parma; Parma Italy

3. Hi-Food SpA; Parma Italy

4. Diaego, Sensory and Consumer Analysis; Norwalk CT USA

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference34 articles.

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3. US Department of Health and Human Services/US Department of Agriculture -2020 Dietary Guidelines for Americans. 8th Edition 2015 http://health.gov/dietaryguidelines/2015/guidelines/

4. Panel on Dietetic Products, Nutrition, and Allergies (NDA), Scientific Opinion on Dietary Reference Values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol;EFSA;EFSA J,2010

5. ISSFAL 2014 debate: it is time to update saturated fat recommendations;Nettleton;Ann Nutr Metabol,2015

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