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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...
Guardat en:
| Publicat a: | Food Sci Nutr |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
John Wiley and Sons Inc.
2015
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| Matèries: | |
| Accés en línia: | 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 |
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