Quality of Fats in Cookies as Affected by Storage and Addition of Oat Flakes-Reference-Cited by-同舟云学术

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Quality of Fats in Cookies as Affected by Storage and Addition of Oat Flakes

Published:2011-05 Issue:3 Volume:88 Page:234-238
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Zbikowska Anna¹,Rutkowska Jarosława²³

Affiliation:

1. Department of Food Technology, Faculty of Food Science, Warsaw University of Life Sciences, Warsaw, Poland.

2. Department of Instrumental Analysis, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland.

3. Corresponding author. Phone: +4822 5937072 (81). Fax: +4822 5937071. E-mail address: jarosława_rutkowska@sggw.pl

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-11-10-0171

Reference21 articles.

1. Stability of Crude Herring Oil Produced from Fresh Byproducts: Influence of Temperature during Storage

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

3. Lipid oxidation

4. Enrichment of Oat Antioxidant Activity by Dry Milling and Sieving

Cited by 6 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. Upcycling of a by-product of the brewing production chain as an ingredient in the formulation of functional shortbreads;Journal of Functional Foods;2022-11

2. Volatile compounds in Chinese naked and covered oat groats and flakes;Journal of Food Processing and Preservation;2018-08

3. Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies;Journal of Thermal Analysis and Calorimetry;2018-04-23

4. Impact of green tea extract addition on oxidative changes in the lipid fraction of pastry products [pdf];Acta Scientiarum Polonorum Technologia Alimentaria;2017-03-30

5. Partial replacement of wheat flour with pumpkin seed flour in muffins offered to children;CyTA - Journal of Food;2015-12-07

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