Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking

European Food Research and Technology

Volumn 226, Issue 5, 2008, Pages 1031-1037

  Gökmen, Vural ^a   Açar, Özge Ç ^a   Serpen, Arda ^a   Morales, Francisco J ^b  

^a HACETTEPE UNIVERSITY   (Turkey)

^b INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Baking; Cookie; Hydroxymethylfurfural; Leavening agents; Sugars

Indexed keywords

DECOMPOSITION; FOOD PROCESSING; PH; SUGARS;

COOKIE; HYDROXYMETHYLFURFURAL; LEAVENING AGENTS; SODIUM BICARBONATES; SURFACE BROWNING;

FOOD ADDITIVES;

EID: 38949167145     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0628-6     Document Type: Article

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