ReviewFoods (Basel, Switzerland)2021
Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
7 citing papers in PubMed.
- Application of Microwaves to Reduce Checking in Low-Fat Biscuits: Impact on Sensory Characteristics and Energy Consumption.Foods (Basel, Switzerland) · 2025Article
- Influence of the Mozzarella Type on Chemical and Sensory Properties of "Pizza Margherita".Foods (Basel, Switzerland) · 2024Article
- Comparison of Storage-Related Volatile Profiles and Sensory Properties of Cookies Containing Xylitol or Sucrose.Foods (Basel, Switzerland) · 2023Article
- Investigating the Impact of Dietary Fibers on Mycotoxin Bioaccessibility during In Vitro Biscuit Digestion and Metabolites Identification.Foods (Basel, Switzerland) · 2023Article
- Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies.Foods (Basel, Switzerland) · 2023Article
- Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties.Foods (Basel, Switzerland) · 2022Article
- Effect of Durum Wheat Oil on the Physico-Chemical and Sensory Features of Biscuits.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The scientific literature is rich in investigations on the presence of various contaminants in biscuits, and of articles aimed at proposing innovative solutions for their control and prevention. However, the relevant information remains fragmented. Therefore, the objective of this work was to review the current state of the scientific literature on the possible contaminants of biscuits, considering physical, chemical, and biological hazards, and making a critical analysis of the solutions to reduce such contaminations. The raw materials are primary contributors of a wide series of contaminants. The successive processing steps and machinery must be monitored as well, because if they cannot improve the initial safety condition, they could worsen it. The most effective mitigation strategies involve product reformulation, and the use of alternative baking technologies to minimize the thermal load. Low oxygen permeable packaging materials (avoiding direct contact with recycled ones), and reformulation are effective for limiting the increase of contaminations during biscuit storage. Continuous monitoring of raw materials, intermediates, finished products, and processing conditions are therefore essential not only to meet current regulatory restrictions but also to achieve the aim of banning dietary contaminants and coping with related diseases.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.