Individual Maillard reaction products as indicators of heat treatment of pasta — A survey of commercial products-Reference-Cited by-同舟云学术

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Individual Maillard reaction products as indicators of heat treatment of pasta — A survey of commercial products

Published:2018-09 Issue: Volume:72 Page:83-92
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Hellwig Michael,Kühn Lennart,Henle Thomas^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Influence of Maillard reaction on protein modification and colour development in pasta. Comparison of different drying conditions;Acquistucci;Lebensm. Wiss. Technol.,2000

2. Effects of drying processing on the Maillard reaction in pasta;Anese;Food Res. Int.,1999

3. A diet based on high-heat-treated foods promotes risk factors for diabetes mellitus and cardiovascular diseases;Birlouez-Aragon;Am. J. Clin. Nutr.,2010

4. Evaluation of pasta thermal treatment by determination of carbohydrates, furosine, and color indices;Cavazza;Food Bioprocess. Technol.,2013

5. 1,2-Dicarbonyl compounds in commonly consumed foods;Degen;J. Agric. Food Chem.,2012

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