Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes
Some of the products generated by the Maillard reaction are desired and very important for defining consumer acceptance of breakfast cereals. However, in recent years there has been an increased concern about compounds that are potentially harmful such as furfurals. The aim of this work was to analy...
| Main Authors: | , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
ISEKI Food Association
2019
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| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/311/161 http://hdl.handle.net/20.500.12123/5015 https://doi.org/10.7455/ijfs/5.1.2016.a9 |
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