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 of hazelnut, camelina, pumpkin, and hemp seed oil) on nutritionally important components: fibre, resistant starch, polyphenols, hydroxymethylfurfural (HMF), and acrylamide in directly and indirectly expa...

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Bibliographic Details

Published in:	Molecules
Main Authors:	Antun Jozinović, Jelena Panak Balentić, Đurđica Ačkar, Mirta Benšić, Jurislav Babić, Veronika Barišić, Ante Lončarić, Borislav Miličević, Drago Šubarić
Format:	Article
Language:	English
Published:	MDPI AG 2024-02-01
Subjects:	snacks oil press cakes fibres polyphenols hydroxymethylfurfural acrylamide
Online Access:	https://www.mdpi.com/1420-3049/29/4/791