Nonenzymatic Browning and Antioxidant Properties of Thermally Treated Cereal Grains and End Products
Nonenzymatic Browning and Antioxidant Properties of Thermally Treated Cereal Grains and End Products
About this item
Full title
Author / Creator
Publisher
Hindawi
Journal title
Language
English
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Publication information
Publisher
Hindawi
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Scope and Contents
Contents
Thermal treatment can be applied to cereal grains as a pretreatment or processing step in the form of either hydrothermal or dry thermal treatment. These heat treatments result in the occurrence of nonenzymatic browning reactions by means of the Maillard reaction and caramelisation. Nonenzymatic browning is influenced by the type and concentration...
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Full title
Nonenzymatic Browning and Antioxidant Properties of Thermally Treated Cereal Grains and End Products
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Author / Creator
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Primary Identifiers
Record Identifier
TN_cdi_crossref_primary_10_1155_2024_3865849
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_crossref_primary_10_1155_2024_3865849
Other Identifiers
ISSN
0145-8884
E-ISSN
1745-4514
DOI
10.1155/2024/3865849
