CONSERVATION OF OLD RENDERINGS - THE CONSOLIDATION OF RENDERING WITH LOSS OF COHESION




Nutritionally Valuable Components and Heat-Induced Contaminants in Extruded Snack Products Enriched with Defatted Press Cakes

This research studies the influence of the addition of defatted press cakes (from the production of hazelnut, camelina, pumpkin, and hemp seed oil) on nutritionally important components: Pants fibre, resistant starch, polyphenols, hydroxymethylfurfural (HMF), and acrylamide in directly and indirectly expanded snacks.The amounts of press cakes added

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