Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models-Reference-Cited by-同舟云学术

Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models

Published:2023 Issue:3 Volume:14 Page:1785-1794
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Díaz-Morales Noelia¹^ORCID,Cavia-Saiz Mónica¹^ORCID,Rivero-Perez Ma Dolores¹,Gómez Inmaculada¹^ORCID,Salazar-Mardones Gonzalo¹^ORCID,Jaime Isabel¹,González-SanJosé María L.¹,Muñiz Pilar¹^ORCID

Affiliation:

1. Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain

Abstract

Melanoidins isolated from bakery by-products are proposed as new sustainable ingredients for bakery products.

Funder

Junta de Castilla y León

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D2FO03909E

Reference36 articles.

1. Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry

2. Recycling bread waste into chemical building blocks using a circular biorefining approach

3. Dietary Advanced Glycosylation End-Products (dAGEs) and Melanoidins Formed through the Maillard Reaction: Physiological Consequences of their Intake

4. Bioactivity of food melanoidins is mediated by gut microbiota

5. Melanoidins as a potential functional food ingredient

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