Soluble dietary fiber from tea residues with inhibitory effects against acrylamide and 5-hydroxymethylfurfural formation in biscuits: The role of bound polyphenols-Reference-Cited by-同舟云学术

Soluble dietary fiber from tea residues with inhibitory effects against acrylamide and 5-hydroxymethylfurfural formation in biscuits: The role of bound polyphenols

Published:2022-09 Issue: Volume:159 Page:111595
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ma Yingjie,Huang Hairong,Zhang Yan,Li Feng,Gan Bei,Yu Qiang,Xie Jianhua,Chen Yi

Funder

State Key Laboratory of Food Science and Technology

National Key Research and Development Program of China

Nanchang University

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Comparison of the effects of sucrose and hexose on furfural formation and browning in cookies baked at different temperatures;Ameur;Food Chemistry,2007

2. Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits;Bi;Food Chemistry,2021

3. Influence of phenolic compounds on the mechanisms of pyrazinium radical generation in the Maillard reaction;Bin;Journal of Agricultural and Food Chemistry,2012

4. Effect of addition of green coffee extract and nanoencapsulated chlorogenic acids on aroma of different food products;Budryn;Lwt-Food Science and Technology,2016

5. Influence of addition of green tea and green coffee extracts on the properties of fine yeast pastry fried products;Budryn;Food Research International,2013

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Tea’s Characteristic Components Eliminate Acrylamide in the Maillard Model System;Foods;2024-09-06

2. Formation and Reduction of Toxic Compounds Derived from the Maillard Reaction During the Thermal Processing of Different Food Matrices;Journal of Food Protection;2024-09

3. Research on the effect of processing methods on ginseng quality and key technologies for improvement;Chinese Journal of Analytical Chemistry;2024-07

4. Characterization and stability assessment of polyphenols bound to Lycium barbarum polysaccharide: Insights from gastrointestinal digestion and colon fermentation;Food Research International;2024-03

5. Structural and functional characterization of mung bean protein-peach gum conjugate through the Maillard reaction as a novel encapsulation agent;Progress in Organic Coatings;2024-03