Hydroxymethylfurfural: an indicative parameter of heat damage in cereal products
The main chemical changes occurring during biscuit cooking result from two complex reactions involving reducing sugars: the Maillard reaction and caramelisation, both of them being responsible for non enzymatic browning. These reactions were assessed by determinations of furosine (Fu), hydroxymethyl...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2004-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0099_hydroxymethylfurfural-an-indicative-parameter-of-heat-damage-in-cereal-products.php |