Loading...
Maillard reaction products and potatoes: have the benefits been clearly assessed?
Cooking foods affords numerous food safety benefits. During heating, Maillard reaction products (MRPs) are formed. MRPs contribute sensory aspects to food, including color, taste, and texture. One MRP, acrylamide, has been implicated in negative health outcomes; however, emerging data suggests MRPs...
Na minha lista:
| Udgivet i: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
John Wiley and Sons Inc.
2015
|
| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4779479/ https://ncbi.nlm.nih.gov/pubmed/27004113 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.283 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|