Incorporation of an extract rich in rosmarinic acid into cupcakes: Influence on the sugars and total carbohydrates composition

Currently, the food industry is focused on replacing synthetic additives with natural ingredients. Natural extracts obtained from plants have emerged as possible alternatives to synthetic preservatives, namely antioxidants [1]. Some dairy, meat and bakery products have been developed incorporating e...

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Bibliographic Details
Main Author: Caleja, Cristina (author)
Other Authors: Reis, Filipa S. (author), Barros, Lillian (author), Prieto Lage, Miguel A. (author), Barreiro, M.F. (author), Oliveira, Beatriz (author), Ferreira, Isabel C.F.R. (author)
Format: conferenceObject
Language:eng
Published: 2018
Online Access:http://hdl.handle.net/10198/15662
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/15662

Internet

http://hdl.handle.net/10198/15662

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