Furosine as marker of quality in dried durum wheat pasta: Impact of heat treatment on food quality and security – A review
Vanessa Giannetti, Maurizio Boccacci Mariani, Sonia Colicchia
Topics & Concepts
Maillard reactionFood scienceChemistryOrganolepticAmadori rearrangementQuality (philosophy)Food qualityBiochemistryGlycationPhysicsQuantum mechanicsReceptorAdvanced Glycation End Products researchPhytochemicals and Antioxidant ActivitiesTea Polyphenols and Effects