Mitigation of Acrylamide Content in Biscuits through Combined Physical and Chemical Strategies

Mitigation of Acrylamide Content in Biscuits through Combined Physical and Chemical Strategies

Acrylamide in biscuits represents a major concern. This research work was aimed at modifying the current formulation of biscuits to reduce the acrylamide content while maintaining the chemical, physical, and sensory characteristics of the original product. A strategy based on the FoodDrinkEurope Acr...

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Bibliographic Details
Main Authors: Emanuela Lo Faro, Tommaso Salerno, Giuseppe Montevecchi, Patrizia Fava
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
neo-formed contaminant
steam release
ammonium bicarbonate replacement
QuEChERS
acrylamide Toolbox
Online Access:https://www.mdpi.com/2304-8158/11/15/2343

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