Browning development in bakery products - A review

Journal of Food Engineering

Volumn 99, Issue 3, 2010, Pages 239-249

  Purlis, Emmanuel ^a,b  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Acrylamide; Baking; Caramelization; Colour; Crust; Kinetic modelling; Maillard reaction; Non enzymatic browning

Indexed keywords

ACRYLAMIDES; CARAMELIZATION; KINETIC MODELLING; MAILLARD REACTION; NON-ENZYMATIC BROWNING;

AMIDES; CHEMICAL CONTAMINATION; COLOR; GRAFTING (CHEMICAL); MASS TRANSFER; SUGAR (SUCROSE); SYNTHESIS (CHEMICAL);

BAKERIES;

EID: 77950858199     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.03.008     Document Type: Review

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