The simultaneous inhibition of histidine on 5-hydroxymethylfurfural and acrylamide in model systems and cookies

Author:

Zhu Yuchen,Luo Yinghua,Sun Guoyu,Wang Pengpu,Hu Xiaosong,Chen Fang

Funder

China Academy of Space Technology

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. American Association of Cereal Chemists (AACC) International (2000). Approved methods of analysis Method 10-54.01. Baking quality of cookie flour - Micro wire-cut formulation (11th ed.). St. Paul, USA: AACC International (Available at: http://methods.aaccnet.org/toc.aspx. Accessed 6 January 2014).

2. Impact of Maillard reaction products on nutrition and health: Current knowledge and need to understand their fate in the human digestive system;ALjahdali;Critical Reviews in Food Science and Nutrition,2019

3. Photometry and colorimetry characterisation of materials in daylighting evaluation tools;Bodart;Building and Environment,2008

4. Commission Regulation (EU) 2017/2158 of 20 November 2017 establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food. Official Journal of the European Union L 304, 24-44.

5. Effect of amino acids on acrylamide formation and elimination kinetics;Claeys;Biotechnology Progress,2005

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3