Increasing the Oxidative Stability of the Wafer Lipid Fraction with Fruit Extract during Storage

Increasing the Oxidative Stability of the Wafer Lipid Fraction with Fruit Extract during Storage

Confectionary products are increasingly popular among consumers. However, since they usually have a long shelf life (about 12 months), their oxidative stability during long-term storage becomes a significant issue. Thus, the aim of this study was to investigate the effect of addition of commercially...

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Bibliographic Details
Main Authors:	Liliana Bełkowska, Małgorzata Muzolf-Panek, Mahbuba Islam, Jolanta Tomaszewska-Gras
Format:	Article
Language:	English
Published:	MDPI AG 2022-12-01
Series:	Applied Sciences
Subjects:	lipids peroxidation oxidation induction time OIT differential scanning calorimetry DSC DPPH conjugated dienes
Online Access:	https://www.mdpi.com/2076-3417/13/1/103

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