UTILIZATION OF SESAME PROCESSING BYPRODUCTS IN PREPARING SOME FUNCTIONAL BAKERY PRODUCTS
نویسندگان
چکیده
منابع مشابه
Technical constraints in the development of reduced-fat bakery products.
The present study was funded by the Ministry of Agriculture, Fisheries and Food, its aim being to identify the technical barriers to the development of reduced-fat alternatives for bakery products. Using National Food Survey (Ministry of Agriculture, Fisheries and Food, 1998) statistics on dietary consumption within the home, biscuits, cakes and pastries were identified as contributing signific...
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Trans fatty acids (TFA) are strongly correlated with an increased risk of cardiovascular and other chronic diseases. Current dietary recommendations exclude bakery products from frequent consumption basically due to their traditionally high content of TFA. The aim of this work was to analyse the lipid profile of different bakery products currently commercialised in Spain and with a conventional...
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ژورنال
عنوان ژورنال: Egyptian Journal of Agricultural Research
سال: 2018
ISSN: 1110-6336
DOI: 10.21608/ejar.2018.140386