Author:
Dror Yosef,Rimon Ephraim,Vaida Reuben
Publisher
Springer International Publishing
Reference5 articles.
1. Capuano E, Ferrigno A, Acampa I, Ait-Ameur L, Fogliano V (2008) Characterization of the Maillard reaction in bread crisps. Eur Food Res Technol 228:311–319.
https://doi.org/10.1007/s00217-008-0936-5
2. European Commission (1997) Hazard analysis and critical control point (haccp) system and guidelines for its application (Annex to CAC/RCP 1-1969, Rev 3 (1997).
http://www.fao.org/docrep/005/y1579e/y1579e03.htm
3. Kandil A, Li J, Vasanthan T, Bressler DC (2012) Phenolic acids in some cereal grains and their inhibitory effect on starch liquefaction and saccharification. J Agric Food Chem 60:8444–8449.
https://doi.org/10.1021/jf3000482
4. Kirit AB, Erdogdu F, Ozdemir Y (2013) Accumulation of 5-hydroxymethyl-2-furfural during toasting of white bread slices. J Food Process Eng 36:241–246.
https://doi.org/10.1111/j.1745-4530.2012.00677.x
5. Kong F, Yu S, Zeng F, Wu X (2016) Phenolics content and inhibitory effect of sugarcane molasses on α-glucosidase and α-amylase in vitro. Sugar Tech 18:333–339.
https://doi.org/10.1007/s12355-015-0385-y