Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
The aim of this work was to study colour and surface fluorescence development in relation to the chemical markers for the Maillard reaction at the cooking, flaking and toasting stages of cornflake production process. Colour was measured by a calibrated computer vision system. Surface fluorescence wa...
| Main Authors: | , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
Elsevier
2019
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| Subjects: | |
| Online Access: | https://www.sciencedirect.com/science/article/pii/S0308814612009636 http://hdl.handle.net/20.500.12123/5721 https://doi.org/10.1016/j.foodchem.2012.05.114 |
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