SCOPUS 정보 검색 플랫폼

Volumn 7, Issue 6, 2016, Pages 2498-2507

The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread

(13) Helou, Cynthia a,b Gadonna Widehem, Pascale a Robert, Nathalie a Branlard, Gérard c Thebault, Jacques d Librere, Sarah d Jacquot, Sylvain e Mardon, Julie e Piquet Pissaloux, Agnès e Chapron, Sophie f Chatillon, Antoine f Niquet Léridon, Céline a Tessier, Frédéric J a,g

a INSTITUT POLYTECHNIQUE LASALLE BEAUVAIS (France)

b SAINT JOSEPH UNIVERSITY (Lebanon)

c Diversity and Ecophysiology of Cereals (France)

d 3S'inPACK ^* (France)

e UNIVERSITÉ CLERMONT AUVERGNE (France)

f Limagrain Céréales Ingrédients ^* (France)

g UNIV LILLE (France)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL REACTIONS; EXTRACTION; FOOD PRODUCTS; GLYCOSYLATION; REACTION PRODUCTS; YEAST;

5 HYDROXYMETHYL FURFURALS; BAKING TEMPERATURE; CARBOXYMETHYLLYSINE; MAILLARD REACTION PRODUCTS; MINERAL CONTENT; MULTIPLE FACTORS; NUTRIENT CONTENTS; SIMULTANEOUS ANALYSIS;

MINERALS;

5-HYDROXYMETHYLFURFURAL; FOLIC ACID; FURFURAL; LYSINE; N(6)-CARBOXYMETHYLLYSINE; PHYTIC ACID; THIAMINE; TRACE ELEMENT;

ANALOGS AND DERIVATIVES; ANALYSIS; BREAD; CHEMISTRY; COOKING; FLOUR; FOOD ANALYSIS; FOOD HANDLING; GLYCATION; PROCEDURES; PROTEIN INTAKE; WHEAT;

BREAD; COOKING; DIETARY PROTEINS; FLOUR; FOLIC ACID; FOOD ANALYSIS; FOOD HANDLING; FURALDEHYDE; LYSINE; MAILLARD REACTION; PHYTIC ACID; THIAMINE; TRACE ELEMENTS; TRITICUM;

EID: 84975490941 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c5fo01341k Document Type: Article

Times cited : (33)

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