4.7 Article

Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

Effect of salt reduction on quality and acceptability of durum wheat bread

Antonella Pasqualone et al.

FOOD CHEMISTRY (2019)

Review Food Science & Technology

Current status of salt reduction in bread and bakery products - A review

Christoph Silow et al.

JOURNAL OF CEREAL SCIENCE (2016)

Article Food Science & Technology

Effect of sodium replacement in cookies on the formation of process contaminants and lipid oxidation

M. Mesias et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

Article Food Science & Technology

Improving the aroma of gluten-free bread

Mariusz Pacynski et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

Article Food Science & Technology

Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics

H. J. Van der Fels-Klerx et al.

FOOD RESEARCH INTERNATIONAL (2014)

Article Chemistry, Physical

Theoretical study of hydrated Ca2+-amino acids (glycine, threonine and phenylalanine) clusters

Peng-Hua Qin et al.

COMPUTATIONAL AND THEORETICAL CHEMISTRY (2013)

Article Food Science & Technology

Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies

Ozge Cetinkaya Acar et al.

FOOD AND BIOPROCESS TECHNOLOGY (2012)

Review Food Science & Technology

Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies

Edoardo Capuano et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2011)

Article Agriculture, Multidisciplinary

Determining the Effect of Calcium Cations on Acrylamide Formation in Cooked Wheat Products Using a Model System

Robert A. Levine et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Agriculture, Multidisciplinary

Effects of cationic species on visual color formation in model Maillard reactions of pentose sugars and amino acids

George P. Rizzi

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Agriculture, Multidisciplinary

Effectiveness of methods for reducing acrylamide in bakery products

Peter A. Sadd et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Chemistry, Multidisciplinary

Effects of alkaline earth metal ion complexation on amino acid zwitterion stability: Results from infrared action spectroscopy

Matthew F. Bush et al.

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY (2008)

Article Food Science & Technology

Effects of some cations on the formation of acrylamide and furfurals in glucose-asparagine model system

Vural Goekmen et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2007)

Article Multidisciplinary Sciences

Metal chlorides in ionic liquid solvents convert sugars to 5-hydroxymethylfurfural

Haibo Zhao et al.

SCIENCE (2007)

Article Agriculture, Multidisciplinary

Mechanisms of alkylpyrazine formation in a potato model system containing added glycine

Mei Yin Low et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Chemistry, Applied

Acrylamide formation is prevented by divalent cations during the Maillard reaction

Vural Goekmen et al.

FOOD CHEMISTRY (2007)

Review Food Science & Technology

Flavor control in baked cereal products

M. A. Pozo-Bayon et al.

FOOD REVIEWS INTERNATIONAL (2006)

Article Agriculture, Multidisciplinary

Sensory and instrumental analyses of volatiles generated during the extrusion cooking of oat flours

JE Parker et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)

Article Agriculture, Multidisciplinary

Formation of aroma-active Strecker-aldehydes by a direct oxidative degradation of Amadori compounds

T Hofmann et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)

Article Food Science & Technology

Hydroxymethylfurfural and methylfurfural content of selected bakery products

A Ramirez-Jimenez et al.

FOOD RESEARCH INTERNATIONAL (2000)