Effects of Formulation and Baking Conditions on Neo-formed Contaminants in Model Cookies
This work aimed at studying the influence of baking temperature and formulation on the formation of undesirable Maillard compounds called neoformed contaminants (NFC) in a model cookie system. Four NFCs were observed as furosine (FUR), carboxymethyllysine (CML), hydroxymethylfurfural (HMF) and acryl...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2009-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0132_effects-of-formulation-and-baking-conditions-on-neo-formed-contaminants-in-model-cookies.php |