Role of Solid Fat Content in Oxidative Stability of Low-Moisture Cracker Systems

Lipid oxidation is a major pathway for the chemical deterioration of low-moisture foods. Little is known about how the physical properties of the fat used in crackers impact lipid oxidation kinetics. Fully hydrogenated soybean fat + interesterified soybean oil, fully hydrogenated soybean fat + sunfl...

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Bibliographic Details

Published in:	Antioxidants
Main Authors:	Thanh Phuong Vu, Cansu Ekin Gumus-Bonacina, Maria G. Corradini, Lili He, David Julian McClements, Eric A. Decker
Format:	Article
Language:	English
Published:	MDPI AG 2022-10-01
Subjects:	lipid oxidation interesterified fats low moisture food confocal microscopy antioxidants fat mobility
Online Access:	https://www.mdpi.com/2076-3921/11/11/2139