Characterization of the Maillard reaction in bread crisps-Reference-Cited by-同舟云学术

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Characterization of the Maillard reaction in bread crisps

Published:2008-10-01 Issue:2 Volume:228 Page:311-319
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Capuano Edoardo,Ferrigno Antonella,Acampa Iolanda,Ait-Ameur Lamia,Fogliano Vincenzo

Publisher

Springer Science and Business Media LLC

Subject

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

Link

http://link.springer.com/content/pdf/10.1007/s00217-008-0936-5.pdf

Reference46 articles.

1. Camire ME, Camire A, Krumbar K (1990) Crit Rev Food Sci Nutr 29:35–57

2. Kroh LW (1994) Food Chem 51:373–379

3. Thorvaldsson K, Kjjöledbrand C (1998) Lebensm Wiss Technol 31:658–663

4. Hewedy MM, Kiesner C, Meissner K, Hartkopf J, Erbersdobler HF (1994) J Dairy Res 61:305–309

5. Ames JM (1992) The Maillard reaction. In: Hudson BJF (ed) Biochemistry of food proteins. Elsevier, London, pp 99–153

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