Critical conditions for the formation of Maillard Reaction Products (MRP) in bread: An integrative review
Luísa dos Santos Conceição, Beatriz Santos de Almeida, Simone Florentino de Souza, Victor Otero Martinez, Márcia Filgueiras Rebelo de Matos, Lílian Lessa Andrade, Walison Fabio Ruggiero, Laise Cedraz Pinto Matos
Topics & Concepts
Maillard reactionFood scienceChemistryAcrylamideRoastingBread makingHydroxymethylfurfural5-hydroxymethylfurfuralYeastFood processingComposition (language)Food productsPolymerOrganic chemistryBiochemistryCatalysisFructoseCopolymerPhysical chemistryLinguisticsFurfuralPhilosophyAdvanced Glycation End Products researchFood composition and propertiesTea Polyphenols and Effects