Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes
Some of the products generated by the Maillard reaction are desired and very important for defining consumer acceptance of breakfast cereals. However, in recent years there has been an increased concern about compounds that are potentially harmful such as furfurals. The aim of this work was to analy...
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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
ISEKI_Food Association (IFA)
2016-04-01
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| シリーズ: | International Journal of Food Studies |
| 主題: | |
| オンライン･アクセス: | https://www.iseki-food-ejournal.com/article/398 |
| タグ: |
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