Bakery Product Enrichment with Phenolic Compounds as an Unexplored Strategy for the Control of the Maillard Reaction

Bakery Product Enrichment with Phenolic Compounds as an Unexplored Strategy for the Control of the Maillard Reaction

The Maillard reaction (MR) is one of the main reactions that occurs during the thermal processing of food. It contributes positively to the flavor, aroma, and color of food but also produces harmful by-products, including acrylamide and advanced glycation end products (AGEs). Bakery products are maj...

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Bibliographic Details
Main Authors:	Valentina Melini, Domizia Vescovo, Francesca Melini, Antonio Raffo
Format:	Article
Language:	English
Published:	MDPI AG 2024-03-01
Series:	Applied Sciences
Subjects:	Maillard reaction inhibition strategies phenolic compounds product innovation enriched bakery products
Online Access:	https://www.mdpi.com/2076-3417/14/6/2647

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