Presence of Maillard products in Spanish muffins and evaluation of colour and antioxidant potential
Author:
Publisher
Elsevier BV
Subject
Toxicology,General Medicine,Food Science
Reference29 articles.
1. Thermal degradation studies of foods melanoidins;Adams;J. Agric. Food Chem.,2005
2. The Ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay;Benzie;Anal. Biochem.,1996
3. Characterization of coloured compounds obtained by enzymatic extraction of bakery products;Borrelli;Food Chem. Toxicol.,2003
4. Use of a free radical method to evaluate antioxidant activity usin;Brand-Williams;Lebensm. Wiss. Technol.,1995
5. Effects of heated glucose–lysine and glucose–methionine model systems on mineral solubility;Delgado-Andrade;J. Agric. Food Chem.,2005
Cited by 36 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. Enhancing Gluten-Free Muffins with Milk Thistle Seed Proteins: Evaluation of Physicochemical, Rheological, Textural, and Sensory Characteristics;Foods;2024-08-15
2. Optimization of Enzymatic Extraction of Melanoidins from Bread by-Products: Bioactivity and Microbiota Modulation;Foods 2023;2023-10-14
3. Bioaccessibility and Genoprotective Effect of Melanoidins Obtained from Common and Soft Bread Crusts: Relationship between Melanoidins and Their Bioactivity;Foods;2023-08-24
4. Effects of Maillard reaction and its product AGEs on aging and age-related diseases;Food Science and Human Wellness;2023-06
5. Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins);Food Science and Technology International;2023-01-26
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