Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models
Author:
Affiliation:
1. Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain
Abstract
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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