Multivariate characterization of salt and fat content, and the fatty acid profile of pastry and bakery products-Reference-Cited by-同舟云学术

Multivariate characterization of salt and fat content, and the fatty acid profile of pastry and bakery products

Published:2017 Issue:11 Volume:8 Page:4170-4178
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Albuquerque Tânia Gonçalves¹²³⁴⁵^ORCID,Santos Joana⁶⁷⁸⁹¹⁰^ORCID,Silva Mafalda Alexandra¹²³⁴⁵,Oliveira M. Beatriz P. P.⁶⁷⁸⁹¹⁰^ORCID,Costa Helena S.¹²³⁴⁵^ORCID

Affiliation:

1. Department of Food and Nutrition

2. National Institute of Health Dr Ricardo Jorge

3. I.P.

4. Lisbon

5. Portugal

6. LAQV/REQUIMTE

7. Department of Chemical Sciences

8. Faculty of Pharmacy

9. University of Porto

10. Porto

Abstract

The content of salt, fat and fatty acid profile of pastry and bakery products commercialised in Portugal was evaluated.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2017/FO/C7FO01191A

Reference32 articles.

1. Effect of substitution of soy protein isolate on aroma volatiles, chemical composition and sensory quality of wheat cookies

2. Physicochemical properties of commercial semi-sweet biscuit

3. The impact of sugar and fat reduction on perception and liking of biscuits

4. TransFatty Acids in Bakery Products from 14 European Countries: the TRANSFAIR Study

5. Quality of the lipid fraction of Italian biscuits

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Assessment of sodium levels in Portuguese supermarket foods: A global benchmark perspective;Journal of Food Composition and Analysis;2024-08

2. Fatty acid profiling and oxidative stability of biscuits available in the market of the city of Ludhiana, India;Scientific Reports;2023-12-08

3. Methods of mathematical modeling in design planning of recipes of bakery products with specified composition;Proceedings of the Voronezh State University of Engineering Technologies;2022-08-16

4. Sugary vs salty food industry leftovers in postweaning piglets: effects on gut microbiota and intestinal volatile fatty acid production;animal;2022-07

5. Investigation of fatty acid composition including trans fatty acids and erucic acid in selected salty snack foods;Journal of Food Processing and Preservation;2021-08-04