NUTRITIONALLY VALUABLE COMPONENTS AND HEAT-INDUCED CONTAMINANTS IN EXTRUDED SNACK PRODUCTS ENRICHED WITH DEFATTED PRESS CAKES

Nutritionally Valuable Components and Heat-Induced Contaminants in Extruded Snack Products Enriched with Defatted Press Cakes

This research studies the influence of the addition of defatted press cakes (from the production vince camuto fiori gift set of hazelnut, camelina, pumpkin, and hemp seed oil) on nutritionally important components: fibre, resistant starch, polyphenols, hydroxymethylfurfural (HMF), and acrylamide in directly and indirectly expanded snacks.The amount

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