Formulation and baking process affect Maillard reaction development and antioxidant capacity of ginger cakes

Journal of Food and Nutrition Research

Volumn 49, Issue 3, 2010, Pages 140-148

  Zieliński, Henryk ^a   Amigo Benavent, Miryam ^b   Del Castillo, Maria Dolores ^b   Horszwald, Anna ^a   Zielińska, Danuta ^c  

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

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^c UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

Antioxidant capacity; Ginger cake; Maillard reaction products; Total phenolics

Indexed keywords

SECALE CEREALE; ZINGIBER OFFICINALE;

EID: 77956941724     PISSN: 13368672     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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