Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of precursors, α-dicarbonyl intermediates and furanic compounds during baking
Jeehyun Lee, Stéphanie Roux, Even Le Roux, Séverine Keller, Barbara Rega, Catherine Bonazzi
Topics & Concepts
Maillard reactionChemistryFurfuralHydroxymethylfurfuralGlyoxalOrganic chemistryFructoseKineticsDegradation (telecommunications)Food scienceCatalysisTelecommunicationsPhysicsComputer scienceQuantum mechanicsTea Polyphenols and EffectsAdvanced Glycation End Products researchPhytochemicals and Antioxidant Activities