Formation of α-dicarbonyl compounds and glycation products in sesame (Sesamum indicum L.) seeds during roasting: a multiresponse kinetic modelling approach
Ecem Berk, Işıl Gürsul Aktağ, Vural Gökmen
Topics & Concepts
MethylglyoxalMaillard reactionGlyoxalRoastingChemistryGlycationSesamumLysineHydroxymethylfurfuralFood scienceOrganic chemistryBiochemistryEnzymeCatalysisAmino acidHorticulturePhysical chemistryReceptorBiologyFurfuralSesame and Sesamin ResearchAdvanced Glycation End Products researchGinkgo biloba and Cashew Applications