Detection and quantitation of 2,5-diketopiperazines in wheat sourdough and bread

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 20, 2009, Pages 9563-9568

  Ryan, Liam A M ^a,b   Fabio, Dal Bello ^a   Arendt, Elke K ^a   Koehler, Peter ^b  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

Antifungal activity; Bread; Dlketoplperazlnes; Wheat sourdough

Indexed keywords

PIPERAZINEDIONE;

ARTICLE; BREAD; CHEMISTRY; COOKING; HEAT; WHEAT; ANALYSIS;

BREAD; COOKERY; DIKETOPIPERAZINES; HOT TEMPERATURE; TRITICUM; COOKING;

TRITICUM AESTIVUM;

EID: 70350326022     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf902033v     Document Type: Article

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