Controlling the maillard reaction by reactant encapsulation: Sodium chloride in cookies

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 43, 2012, Pages 10808-10814

  Fiore, Alberto ^a   Troise, Antonio Dario ^a   Ataç Mogol, Burçe ^b   Roullier, Victor ^c   Gourdon, Anthony ^c   El Mafadi Jian, Samira ^c   Hamzalioǧlu, Berat Aytül ^b   Gökmen, Vural ^b   Fogliano, Vincenzo ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b HACETTEPE UNIVERSITY   (Turkey)

^c Capsulæ ^*  (France)

Author keywords

encapsulation; HMF; Maillard reaction; NaCl

Indexed keywords

5 HYDROXYMETHYL FURFURALS; ACRYLAMIDES; HARMFUL COMPOUNDS; HMF; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; NACL; NACL CONCENTRATION; PYROLYTIC DECOMPOSITION;

AMIDES; CHEMICAL REACTIONS; ENCAPSULATION; GLYCOSYLATION; SUGAR (SUCROSE);

SODIUM CHLORIDE;

5 HYDROXYMETHYLFURFURAL; 5-HYDROXYMETHYLFURFURAL; DRUG DERIVATIVE; FURFURAL; SODIUM CHLORIDE;

ARTICLE; CHEMISTRY; COOKING; FOOD ANALYSIS; GLYCATION; HEAT;

COOKING; FOOD ANALYSIS; FURALDEHYDE; HOT TEMPERATURE; MAILLARD REACTION; SODIUM CHLORIDE;

EID: 84868128318     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3026953     Document Type: Article

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