Balancing Maillard reaction products formation and antioxidant activities for improved sensory quality and health benefit properties of pan baked buns
Yao Tang, Yuan Huang, Mengru Li, Wen Zhu, Wei Zhang, Sha Luo, Yingying Zhang, Jie Ma, Yuqian Jiang
Topics & Concepts
Maillard reactionChemistryAntioxidantGlyoxalFood scienceHydroxymethylfurfuralGlycationPolyphenolOrganic chemistryBiochemistryCatalysisFurfuralReceptorAdvanced Glycation End Products researchTea Polyphenols and EffectsPhytochemicals and Antioxidant Activities