Optimization of Enzymatic Extraction of Melanoidins from Bread by-Products: Bioactivity and Microbiota Modulation
Author:
Affiliation:
1. Department of Biotechnology and Food Science, Faculty of Sciences, Universidad de Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain
Publisher
MDPI
Link
https://www.mdpi.com/2673-9976/26/1/25/pdf
Reference16 articles.
1. Verni, M., Minisci, A., Convertino, S., Nionelli, L., and Rizzello, C.G. (2020). Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry. Front. Microbiol., 11.
2. Contribution of melanoidins to the antioxidant capacity of the Spanish diet;Pastoriza;Food Chem.,2014
3. Effects of dietary bread crust Maillard reaction products on calcium and bone metabolism in rats;Haro;Amino Acids,2013
4. Presence of Maillard products in Spanish muffins and evaluation of colour and antioxidant potential;Food Chem. Toxicol.,2009
5. A standardised static in vitro digestion method suitable for food—An international consensus;Minekus;Food Funct.,2014
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