HIGHLIGHTS
- who: Emanuela Lo Faro and colleagues from the Department of Life Sciences (Agri-Food Science Area), University of Modena and Reggio Emilia, Via Amendola , (PadBesta), Modena, Italy have published the research: Mitigation of Acrylamide Content in Biscuits through Combined Physical and Chemical Strategies, in the Journal: Foods 2022, 2343 of /2022/
- what: This research work was aimed at modifying the current formulation of biscuits to reduce the acrylamide content while maintaining the chemical physical and sensory characteristics of the original product. Asparaginase poses several technological challenges for which the main objective of studies on food . . .
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