Bioaccessibility of Maillard Reaction Products from Biscuits Formulated from Buckwheat Flours Fermented by Selected Lactic Acid Bacteria

The in vitro bioaccessibility of the soluble protein and Maillard reaction products (MRPs) such as furosine (an early indicator of the MR), free FIC (fluorescent intermediate compounds), and FAST index (fluorescence of advanced MRPs and tryptophan), and the level of melanoidins defined by the browni...

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Detalles Bibliográficos
Autores principales: Wronkowska, Małgorzata, Szawara-Nowak, Dorota, Piskuła, Mariusz Konrad, Zieliński, Henryk
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10141222/
https://www.ncbi.nlm.nih.gov/pubmed/37110307
http://dx.doi.org/10.3390/microorganisms11040883

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10141222/
https://www.ncbi.nlm.nih.gov/pubmed/37110307
http://dx.doi.org/10.3390/microorganisms11040883

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