Published in
Wiley, Journal of the Science of Food and Agriculture, 8(89), p. 1392-1396, 2009
DOI: 10.1002/jsfa.3600
Links
Tools
Evolution of the oxidative and hydrolytic degradation of biscuits' fatty fraction during storage
Journal article published in 2009 by
Francesco Caponio 
,
Carmine Summo,
Vito M. Paradiso,
Antonella Pasqualone,
Tommaso Gomes
,
Carmine Summo,
Vito M. Paradiso,
Antonella Pasqualone,
Tommaso Gomes
This paper is available in a repository.
Full text: Download
Published version:
archiving forbidden
Data provided by 
Abstract
BACKGROUND: There is little information in the scientific literature on the degradation of the fatty fraction of biscuits during storage. Thus two trials were performed utilizing two different kinds of margarine for a better evaluation of the phenomenon. RESULTS: Covariance analysis of the data evidenced a significant increase of the oxidized triacylglycerols (P