Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours
Ecem Evrim Çelik, Vural Gökmen
Topics & Concepts
Maillard reactionChemistryFood scienceAcrylamideLysineWheat breadMelanoidinMethylglyoxalAmino acidGlycationHydroxymethylfurfuralFermentationBiochemistryWheat flourOrganic chemistryCatalysisEnzymePolymerFurfuralCopolymerReceptorAdvanced Glycation End Products researchPhytoestrogen effects and researchDiet, Metabolism, and Disease