Effect of chitosan and chitooligosaccharide lactate on free lipids and reducing sugars content and on wheat bread firming

European Food Research and Technology

Volumn 232, Issue 1, 2011, Pages 123-128

  Rakcejeva, Tatjana ^a   Rusa, Kaspars ^a   Dukalska, Lija ^a   Kerch, Garry ^a  

^a LATVIA UNIVERSITY OF AGRICULTURE   (Latvia)

Author keywords

Chitosan; Lipids; Storage; Wheat bread

Indexed keywords

CHITOSAN; COLOR; COLORIMETRY; ENERGY STORAGE; LIPIDS; SUGARS;

CHITOOLIGOSACCHARIDES; COLOR CHANGES; LIPID BINDING; LOW MOLECULAR WEIGHT CHITOSANS; MAILLARD REACTION; POSSIBLE MECHANISMS; REDUCING SUGARS; WHEAT BREADS;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 78650781169     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1368-6     Document Type: Article

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