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Designing a Clean Label Sponge Cake with Reduced Fat Content

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Designing a Clean Label Sponge Cake with Reduced Fat Content

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Eslava-Zomeño, C.; Quiles Chuliá, MD.; Hernando Hernando, MI. (2016). Designing a Clean Label Sponge Cake with Reduced Fat Content. Journal of Food Science. 81(10):2352-2359. doi:10.1111/1750-3841.13446

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/102607

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Title: Designing a Clean Label Sponge Cake with Reduced Fat Content
Author: Eslava-Zomeño, Cristina Quiles Chuliá, Mª Desamparados Hernando Hernando, Mª Isabel
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The fat in a sponge cake formulation was partially replaced (0%, 30%, 50%, and 70%) with OptiSolTM5300.This natural functional ingredient derived from flax seeds, rich in fiber and alpha-linoleic acid, provides a ...[+]
Subjects: Cake , Clean-label , Fat replacer , Flaxseed , Structure , Electron Microscopy Service of the UPV
Copyrigths: Reserva de todos los derechos
Source:
Journal of Food Science. (issn: 0022-1147 )
DOI: 10.1111/1750-3841.13446
Publisher:
Blackwell Publishing
Publisher version: https://doi.org/10.1111/1750-3841.13446
Thanks:
The authors are grateful to INIA for financial support through the BERRYPOM- Adding value to fruit processing waste: innovative ways to incorporate fibers from berry pomace in baked and extruded cereal-based foods project ...[+]
Type: Artículo

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