Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn an...
Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars
About this item
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Author / Creator
Publisher
Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title
Language
English
Formats
Publication information
Publisher
Berlin/Heidelberg: Springer Berlin Heidelberg
Subjects
More information
Scope and Contents
Contents
Cookies are baked at elevated temperatures to obtain a desirable browning and flavor development, which are provided by Maillard reaction and caramelization. The drawback here is the formation of α-dicarbonyl compounds, and they are associated with many metabolic disorders besides involving in the development of the desired flavor and browning. Coo...
Alternative Titles
Full title
Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars
Authors, Artists and Contributors
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Record Identifier
TN_cdi_crossref_primary_10_1007_s00217_015_2517_8
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_crossref_primary_10_1007_s00217_015_2517_8
Other Identifiers
ISSN
1438-2377
E-ISSN
1438-2385
DOI
10.1007/s00217-015-2517-8
