Effect of alkylresorcinols on the formation of Nε‐(carboxymethyl)lysine and sensory profile of wheat bread-Reference-Cited by-同舟云学术

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Effect of alkylresorcinols on the formation of Nε‐(carboxymethyl)lysine and sensory profile of wheat bread

Published:2020-11-18 Issue:1 Volume:9 Page:489-498
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Liu Jie¹,Yang Zihui¹,Hao Yiming¹,Wang Ziyuan¹^ORCID,Han Lin¹,Li Meng¹,Zhang Ning¹,Chen Haitao¹,Liu Yingli¹,Li Hongyan¹^ORCID,Wang Jing¹²^ORCID

Affiliation:

1. China‐Canada Joint Lab of Food Nutrition and Health (Beijing) Beijing Technology & Business University (BTBU) Beijing China

2. Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology & Business University Beijing China

Funder

Project of High-level Teachers in Beijing Municipal Universities in the Period of 13th Five-year Plan

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2018

Reference35 articles.

1. Effects of alkylresorcinols on volume and structure of yeast-leavened bread

2. Studies on the flavor of buckwheat. Part II Organoleptic properties of the volatile components of buckwheat flour and their changes during storage after milling.

3. The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature

4. REVIEW: Aroma of Wheat Bread Crumb

5. Characteristic Aroma Components of the Volatile Oil of Yellow Keaw Mango Fruits Determined by Limited Odor Unit Method.

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4. Whole grain metabolite 3,5-dihydroxybenzoic acid is a beneficial nutritional molecule with the feature of a double-edged sword in human health: a critical review and dietary considerations;Critical Reviews in Food Science and Nutrition;2023-04-25

5. N^ϵ‐(carboxymethyl)lysine in bakery products: A review;Journal of Food Science;2023-01-25

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