Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures

Food Chemistry

Volumn 101, Issue 4, 2007, Pages 1407-1416

  Ameur, Lamia Ait ^a   Mathieu, Odile ^b   Lalanne, Valérie ^b   Trystram, Gilles ^b   Birlouez Aragon, Ines ^a  

^a AGROPARISTECH   (France)

^b Université Paris Saclay   (France)

Author keywords

Browning; Cookies; HMF; Sugars; Water activity

Indexed keywords

FRUCTOSE; FURFURAL; GLUCOSE; HEXOSE; SUCROSE; SUGAR;

ARTICLE; GLYCATION; HEATING; HIGH TEMPERATURE; TEMPERATURE; WATER CONTENT;

EID: 33947308254     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.03.049     Document Type: Article

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