Impact of parboiling conditions on Maillard precursors and indicators in long-grain rice cultivars

Food Chemistry

Volumn 110, Issue 4, 2008, Pages 916-922

  Lamberts, Lieve ^a   Rombouts, Ine ^a   Brijs, Kristof ^a   Gebruers, Kurt ^a   Delcour, Jan A ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Colour; Free HMF; Free lysine; Furosine; Maillard reaction; Parboiling; Rice; Sugars

Indexed keywords

5 HYDROXYMETHYLFURFURAL; FRUCTOSE; FUROSINE; GLUCOSE; LYSINE; LYSINE DERIVATIVE; MALTOSE; STARCH; SUCROSE;

ARTICLE; CHEMICAL COMPOSITION; CULTIVAR; DEGRADATION; FOOD PROCESSING; GLYCATION; HEATING; ISOMERIZATION; RICE; WATER VAPOR;

EID: 43449098496     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.02.080     Document Type: Article

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