Influence of Baking Conditions and Precursor Supplementation on the Amounts of the Antioxidant Pronyl-L-Lysine in Bakery Products

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 2, 2004, Pages 350-354

  Lindenmeier, Michael ^a   Hofmann, Thomas ^b  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b UNIVERSITY OF MÜNSTER   (Germany)

Author keywords

Antioxidants; Bakery products; Bread; Chemoprevention; Maillard reaction; Pronyl L lysine; Protein glycation; Sourdough fermentation

Indexed keywords

ANTIOXIDANT; CASEIN; CHEMICAL COMPOUND; LYSINE DERIVATIVE; PRONYLLYSINE; PROTEIN; SODIUM HYDROXIDE; UNCLASSIFIED DRUG; ALCOHOL; DRUG DERIVATIVE; GLUCOSE; LYSINE; PRONYL L LYSINE; PRONYL-L-LYSINE; PYRROLE DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; BREAD; CHEMICAL COMPOSITION; CHEMICAL STRUCTURE; CHEMOPROPHYLAXIS; FERMENTATION TECHNIQUE; FLOUR; GRAIN; MICROBIAL ACTIVITY; PH; QUANTITATIVE ANALYSIS; TEMPERATURE SENSITIVITY; TIME SERIES ANALYSIS; COOKING; MASS FRAGMENTOGRAPHY; METHODOLOGY; SOLUBILITY;

SECALE CEREALE; TRITICUM AESTIVUM;

ANTIOXIDANTS; BREAD; CASEINS; COOKERY; ETHANOL; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GLUCOSE; LYSINE; PYRROLES; SOLUBILITY;

EID: 1542350001     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0346657     Document Type: Article

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