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European Food Research and Technology

Volumn 227, Issue 5, 2008, Pages 1447-1453

Relevance of glucosylisomaltol and galactosylisomaltol in commercial biscuits

(3) Rufián Henares, José A a Delgado Andrade, Cristina b Morales, Francisco J c

a Campus Universitario De Cartuja (Spain)

b CSIC (Spain)

c INSTITUTO DEL FRÍO CSIC (Spain)

Author keywords

Biscuits; Galactosylisomaltol; Glucosylisomaltol; Maillard reaction

Indexed keywords

CANNING; CHEMICAL REACTIONS; FOOD PRESERVATION; HEAT TREATMENT;

BISCUITS; CHEMICAL MARKERS; FOOD COMMODITIES; GALACTOSYLISOMALTOL; GLUCOSYLISOMALTOL; MAILLARD REACTION; MAILLARD REACTIONS; NON-ENZYMATIC BROWNING REACTION; TECHNOLOGICAL PROCESSES;

FOOD PRODUCTS;

EID: 49249100004 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s00217-008-0865-3 Document Type: Article

Times cited : (11)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.