Rye flour extraction rate affects Maillard reaction development, antioxidant activity, and acrylamide formation in bread crisps

Cereal Chemistry

Volumn 87, Issue 2, 2010, Pages 131-136

  Capuano, Edoardo ^a   Garofalo, Giovanna ^a   Napolitano, Aurora ^a   Zielinski, Henryk ^b   Fogliano, Vincenzo ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

AMIDES; AMINO ACIDS; CHEMICAL REACTIONS; EXTRACTION; FOOD PRODUCTS; GLYCOSYLATION;

ACRYLAMIDES; ANTIOXIDANT ACTIVITIES; DIETARY FIBRE; EXTRACTION RATE; FLOUR EXTRACTION RATES; HYDROXYMETHYLFURFURAL; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; RATE INCREASE; REACTION PRODUCT FORMATIONS;

ANTIOXIDANTS;

SECALE CEREALE;

EID: 77950531380     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-87-2-0131     Document Type: Article

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