Controlling the Maillard Reaction by Reactant Encapsulation: Sodium Chloride in Cookies-Reference-Cited by-同舟云学术

Controlling the Maillard Reaction by Reactant Encapsulation: Sodium Chloride in Cookies

Published:2012-10-19 Issue:43 Volume:60 Page:10808-10814
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fiore Alberto¹,Troise Antonio Dario¹,Ataç Mogol Burçe,Roullier Victor²,Gourdon Anthony²,El Mafadi Jian Samira²,Hamzalıoğlu Berat Aytül,Gökmen Vural,Fogliano Vincenzo¹

Affiliation:

1. Department of Food Science, University of Napoli “Federico II”, Napoli, Italy

2. Capsulæ, Rue de la Geraudiere, B.P. 82225, 44322 Nantes cedex 3, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf3026953

Reference23 articles.

1. New Aspects of the Maillard Reaction in Foods and in the Human Body

2. Food Browning and Its Prevention: An Overview

3. Food Heating and the Formation of Heterocyclic Aromatic Amine and Polycyclic Aromatic Hydrocarbon Mutagens/Carcinogens

4. Acrylamide is formed in the Maillard reaction

5. Acrylamide: IARC Monographs on the Evaluation of the Carcinogenic Risk of Chemicals to Humans;International Agency for Research on Cancer (IARC):Lyon, France, 1994; Vol.60, pp389–433.

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