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...
| Published in: | Applied Sciences |
|---|---|
| Main Authors: | , , , , , , , , |
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-03-01
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| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/15/7/3779 |
