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Functionality of lipase and emulsifiers in low-fat cakes with inulin

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Functionality of lipase and emulsifiers in low-fat cakes with inulin

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Rodriguez Garcia, J.; Sahi, SS.; Hernando Hernando, MI. (2014). Functionality of lipase and emulsifiers in low-fat cakes with inulin. Food Science and Technology. 58(1):173-182. doi:10.1016/j.lwt.2014.02.012

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/59635

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Title: Functionality of lipase and emulsifiers in low-fat cakes with inulin
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
The functional effects of lipase (0.003 and 0.006 g/100 g of flour) and emulsifier (0.5 and 1 g/100 g of flour) on fat-replaced (0%, 50% and 70%) batters and cakes with inulin (0, 7.5 and 10 g/100 g/of flour, respectively) ...[+]
Subjects: Cake , Emulsifier , Fat replacement , Inulin , Lipase
Copyrigths: Cerrado
Source:
Food Science and Technology. (issn: 0023-6438 ) (eissn: 1096-1127 )
DOI: 10.1016/j.lwt.2014.02.012
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.lwt.2014.02.012
Thanks:
The authors are indebted to the Spanish Ministry of Science and Innovation (project AGL2009-12785-C02-02) for financial support. The authors are grateful to the Conselleria de Educacion of the Valencia Government for ...[+]
Type: Artículo

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