Effect of Asparaginase Treatment on Biscuit Volatile Compounds

Among the strategies proposed to reduce the formation of acrylamide in bakery products, the use of asparaginase is considered one of the most promising, also due to its limited impact on the sensory quality of the final product. Asparagine, the key precursor of acrylamide that is selectively hydroly...

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Bibliographic Details

Published in:	Applied Sciences
Main Authors:	Francesca Masciola, Irene Baiamonte, Emanuele Marconi, Sahara Melloni, Nicoletta Nardo, Valentina Narducci, Jose Sanchez del Pulgar, Valeria Turfani, Antonio Raffo
Format:	Article
Language:	English
Published:	MDPI AG 2025-03-01
Subjects:	Maillard reaction lipid oxidation flavour baked confectionary aroma asparagine
Online Access:	https://www.mdpi.com/2076-3417/15/7/3779