Maillard Reaction Evaluation by Furosine Determination During Infant Cereal Processing
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منابع مشابه
Maillard Reaction Evaluation by Furosine Determination During Infant Cereal Processing
The furosine content of infant cereals has been used to evaluate the thermal damage caused to those foods during their manufacture (toasting, amylolysis and drying steps). The mean furosine contents of raw and toasted flours were 13·7 and 13·8 mg/100 g of protein, respectively. The furosine content increased to 47·3 mg/100 g of protein after hydrolysis using alpha-amylase. The amylolysis proces...
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ژورنال
عنوان ژورنال: Journal of Cereal Science
سال: 1999
ISSN: 0733-5210
DOI: 10.1006/jcrs.1998.0226