Mitigation role of erythritol and xylitol in the formation of 3-monochloropropane-1,2-diol and its esters in glycerol and shortbread model systems-Reference-Cited by-同舟云学术

Mitigation role of erythritol and xylitol in the formation of 3-monochloropropane-1,2-diol and its esters in glycerol and shortbread model systems

Published:2017-05-24 Issue:11 Volume:243 Page:2055-2063
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Sadowska-Rociek Anna,Cieślik Ewa,Sieja Krzysztof

Funder

Ministry of Science and Higher Education of Republic of Poland

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s00217-017-2916-0/fulltext.html

Reference42 articles.

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3. Van Der Fels-Klerx HJ et al (2014) Acrylamide and 5-hydroxymethylfurfural formation during baking of cookies: NaCl and temperature–time profile effects and kinetics. Food Res Int 57:210–217

4. Purlis E (2010) Browning development in bakery products—a review. J Food Eng 99:239–249

5. Zamora R, Hidalgo FJ (2011) The Maillard reaction and lipid oxidation. Lipid Technol 23:59–62

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