Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing.

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作者： Fabrizio,Cincotta ^[1] ; Selina,Brighina ^[2] ; Concetta,Condurso ^[1] ; Elena,Arena ^[2] ; Antonella,Verzera ^[1] ; Biagio,Fallico ^[2]

作者单位： Department of Veterinary Sciences, University of Messina, Polo Universitario dell'Annunziata, 98168 Messina, Italy. ^[1] Dipartimento di Agricoltura, Alimentazione, Ambiente (Di3A), University of Catania, Via Santa Sofia 98, 95123 Catania, Italy. ^[2]

关键词 3-deoxyglucosone 5-hydroxymethylfurfural Maillard reaction furan furan derivatives glyoxal headspace solid phase microextraction methylglyoxal

DOI 10.3390/foods10092101

PMID 34574211

发布时间 2024-04-03

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Foods (Basel, Switzerland)

2021年10卷9期

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Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing.

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Sugars Replacement as a Strategy to Control the Formation of α-Dicarbonyl and Furanic Compounds during Cookie Processing.

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