Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread

Food Chemistry

Volumn 190, Issue , 2016, Pages 904-911

  Helou, Cynthia ^a   Jacolot, Philippe ^a   Niquet Léridon, Céline ^a   Gadonna Widehem, Pascale ^a   Tessier, Frédéric J ^a  

^a INSTITUT POLYTECHNIQUE LASALLE BEAUVAIS   (France)

Author keywords

Bread; Dietary fibre; Maillard reaction; Melanoidins; Model system

Indexed keywords

CHEMICAL REACTIONS; FLUORESCENCE; GLYCOSYLATION; SIZE EXCLUSION CHROMATOGRAPHY;

BREAD; DIETARY FIBRE; MAILLARD REACTION; MELANOIDINS; MODEL SYSTEM;

FOOD PRODUCTS;

5 HYDROXYMETHYLFURFURAL; 6 N CARBOXYMETHYLLYSINE; CHEMICAL COMPOUND; MELANOIDIN DERIVATIVE; N EPSILON FRUCTOSELYSINE; UNCLASSIFIED DRUG; MELANOIDIN POLYMERS; POLYMER;

ARTICLE; BREAD; DIETARY FIBER; FLUORESCENCE; GEL PERMEATION CHROMATOGRAPHY; GLYCATION; MACROMOLECULE; PRECURSOR; PROTEIN CONTENT; QUANTITATIVE ANALYSIS; ANALYSIS; SIZE EXCLUSION CHROMATOGRAPHY;

BREAD; CHROMATOGRAPHY, GEL; DIETARY FIBER; FLUORESCENCE; MAILLARD REACTION; POLYMERS;

EID: 84934983393     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.06.032     Document Type: Article

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