Optimizing the Addition of Functional Plant Extracts and Baking Conditions To Develop Acrylamide-Free Pita Bread

Faculty Agriculture Year: 2018
Type of Publication: ZU Hosted Pages: 1192-1204
Authors:
Mohammed Abdul Hameed Mohammed Hasssan
Journal: Journal of food protection Journal of food protection, USA Volume: 81
Keywords : Optimizing , Addition , Functional Plant Extracts , Baking    
Abstract:
The effects of using freeze-dried extracts (FDEs) of spearmint ( Mentha spicata), fennel ( Foeniculum vulgare), and turmeric ( Curcuma longa) as well as adjusting the baking temperature and time on acrylamide formation in pita bread were in
    
     
 
       

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  • Mohammed Abdul Hameed Mohammed Hasssan, "Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage", © 2017 Springer International Publishing AG. Part of Springer Nat, 2013 More
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  • Mohammed Abdul Hameed Mohammed Hasssan, "Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria", Elsevier B.V, 2011 More

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