HIGHLIGHTS
- who: Biagio Fallico and colleagues from the (Di A), University of Catania, Via Santa Sofia, Catania, Italy have published the research: Hazardous Chemical Compounds in Cookies: The Role of Sugars and the Kinetics of Their Formation during Baking, in the Journal: Foods 2022, 11, 4066. of /2022/
- what: The aim of this paper was to determine the role of different sugars (sucrose, glucose and fructose) and baking conditions on the development of the three most common DCs -3-DG, GO and MGO and HMF-in cookies.
SUMMARY
Baking goods are an . . .
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