Bread crust melanoidins as potential prebiotic ingredients

Author:

Borrelli Rose C.,Fogliano Vincenzo

Publisher

Wiley

Subject

Food Science,Biotechnology

Reference13 articles.

1. , , , , The Maillard reaction in food and medicine. Royal Society of Chemistry, Cambridge 1998.

2. , , Metabolitic transit of early and advanced Maillard products. In: Eriksson, C. (Ed.), Maillard Reactions in Food. Pergamon Press, Oxford 1981, pp. 193-207.

3. , , Growth response of rats fed a diet containing nondialyzable melanoidin. In: Eriksson, C. (Ed.), Maillard Reactions in Food. Pergamon Press, Oxford 1981, pp. 209-216.

4. , , , An in vivo assessment of the fate of Maillard reaction products in the human gastrointestinal tract. In: Ames, J. (Ed.), Proceedings of the COST Action 919. European Communities, Bruxelles, Belgium 2001, vol. 1, pp. 93-100.

5. Dietary Modulation of the Human Colonic Microbiota: Introducing the Concept of Prebiotics

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