Optimised procedure to analyse Maillard reaction-associated fluorescence in cereal-based products
Fluorescent Maillard compounds measurement provides more specific information on the extent of the Maillard reaction than other unspecific tools to monitor the reaction, and is suitable, as the first approach, to assess the nutritional quality of foods as related to protein damage. This work present...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2008-10-01
|
| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200805-0004_optimised-procedure-to-analyse-maillard-reaction-associated-fluorescence-in-cereal-based-products.php |