Pretraživanje
Prikaz rezultata 1-2 od 2
Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals
(Elsevier, 2021)
In this study, the content of Maillard reaction products from its initial, intermediate and final stage (5-
hydroxymethylfurfural, α-dicarbonyl compounds, furosine, N-ε-carboxymethyllysine and N-ε-carboxyethyllysine)
was ...
Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions
(Elsevier ltd, 2020)
Due to a high content of bioactive compounds with beneficial health effects, wholegrain flours of different cereals have been extensively used in the confectionery industry. However, according to our study, cereal species ...