Effects of sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemeal
Süleyman Yıltırak, Tolgahan Kocadağlı, Ecem Evrim Çelik, Evrim Özkaynak Kanmaz, Vural Gökmen
Topics & Concepts
Maillard reactionChemistryFermentationMethylglyoxalGlyoxalFood scienceReducing sugarDiacetylYeastSugarSproutingFree amino nitrogenLysineGlycationLeuconostoc mesenteroidesAmadori rearrangementBiochemistryAmino acidOrganic chemistryLactic acidBotanyBacteriaBiologyEnzymeReceptorGeneticsAdvanced Glycation End Products researchPhytoestrogen effects and researchGABA and Rice Research