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Soluble dietary fiber from tea residues with inhibitory effects against acrylamide and 5-hydroxymethylfurfural formation in biscuits: The role of bound polyphenols

Yingjie Ma, Hairong Huang, Yan Zhang, Feng Li, Bei Gan, Qiang Yu, Jianhua Xie, Yi Chen

2022Food Research International21 citationsDOI

Topics & Concepts

PolyphenolChemistryAcrylamideFood scienceDietary fiber5-hydroxymethylfurfuralHydroxymethylfurfuralProanthocyanidinFiberAntioxidantOrganic chemistryFurfuralPolymerFructoseCatalysisCopolymerPotato Plant ResearchFood composition and propertiesTea Polyphenols and Effects
Soluble dietary fiber from tea residues with inhibitory effects against acrylamide and 5-hydroxymethylfurfural formation in biscuits: The role of bound polyphenols | Litcius