Role of Solid Fat Content in Oxidative Stability of Low-Moisture Cracker Systems

• Main Authors: Thanh Phuong Vu (Author), Cansu Ekin Gumus-Bonacina (Author), Maria G. Corradini (Author), Lili He (Author), David Julian McClements (Author), Eric A. Decker (Author)
• 格式: 图书
• 出版: MDPI AG, 2022-10-01T00:00:00Z.
• 主题: article
• 在线阅读: Connect to this object online.

Lipid oxidation is a major pathway for the chemical deterioration of low-moisture foods. Little is known about how the physical properties of the fat used in crackers impact lipid oxidation kinetics. Fully hydrogenated soybean fat + interesterified soybean oil, fully hydrogenated soybean fat + sunfl...