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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...
Gorde:
| Argitaratua izan da: | Food Sci Nutr |
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| Egile Nagusiak: | , , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
John Wiley and Sons Inc.
2015
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| Gaiak: | |
| Sarrera elektronikoa: | 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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