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The cookie making potentials of unripe plantain and defatted sesame flours blended at different proportions were evaluated. The peak viscosity, trough, final viscosity and setback values of composite ...
Asparagine and reducing sugars are the principal acrylamide precursors in foods. Their main sources in pastries are flour and hen egg yolks. The concentrations of asparagine and carbohydrates vary wit...
The generation of large tonnages of spent grains as byproduct has become major disposal problem in brewing industry. This necessitate sourcing utilization alternatives to complement present use as ani...
Heat stable ovomucoid (OM) is a major allergenic protein of chicken eggs, which are widely used in wheat flour processed food. PBS soluble OM remained in the cookies prepared by the usual method. A pr...
This work aimed at studying the influence of baking temperature and formulation on the formation of undesirable Maillard compounds called neoformed contaminants (NFC) in a model cookie system. Four NF...
The study examined fungal loads in different varieties of cookies, as well as in the raw materials used for their production in Croatia. The mean presence of various fungi in the final products and mo...

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