Cargando…

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...

Descripción completa

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

Ejemplares similares

Identification and Bioaccessibility of Maillard Reaction Products and Phenolic Compounds in Buckwheat Biscuits Formulated from Flour Fermented by Rhizopus oligosporus 2710
por: Wronkowska, Małgorzata, et al.
Publicado: (2023)

Bioaccessibility of Phenolic Acids and Flavonoids from Buckwheat Biscuits Prepared from Flours Fermented by Lactic Acid Bacteria
por: Zieliński, Henryk, et al.
Publicado: (2022)

In Vitro Expanded Bioaccessibility of Quercetin-3-Rutinoside and Quercetin Aglycone from Buckwheat Biscuits Formulated from Flours Fermented by Lactic Acid Bacteria
por: Zieliński, Henryk, et al.
Publicado: (2021)

ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat
por: Zieliński, Henryk, et al.
Publicado: (2020)

Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside
por: Starowicz, Małgorzata, et al.
Publicado: (2019)

Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour
por: Różańska, Maria Barbara, et al.
Publicado: (2021)

Influence of Chia Seed, Buckwheat and Chestnut Flour Addition on the Overall Quality and Shelf Life of the Gluten-Free Biscuits
por: Silav-Tuzlu, Gonul, et al.
Publicado: (2021)

Wheat Roll Enhanced by Buckwheat Hull, a New Functional Food: Focus on the Retention of Bioactive Compounds
por: Wronkowska, Małgorzata, et al.
Publicado: (2023)

Physicochemical and sensory properties of biscuits formulated with Tenebrio molitor and Alphitobius diaperinus flours
por: Ortolá, María Dolores, et al.
Publicado: (2022)

Textural and sensory characteristics of sugar‐free biscuit formulated with quinoa flour, isomalt, and maltodextrin
por: Nadian, Narges, et al.
Publicado: (2021)

An Electrochemical Determination of the Total Reducing Capacity of Wheat, Spelt, and Rye Breads
por: Zielińska, Danuta, et al.
Publicado: (2022)

Study on quality characteristics of cassava flour and cassava flour short biscuits
por: Lu, Haiqin, et al.
Publicado: (2019)

Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (Citrus bergamia, Risso)
por: Laganà, Valeria, et al.
Publicado: (2022)

Characterization of Buckwheat Beverages Fermented with Lactic Acid Bacterial Cultures and Bifidobacteria
por: Kowalska, Ewa, et al.
Publicado: (2020)

Quality Evaluation of Biscuits Supplemented with Alfalfa Seed Flour
por: Ullah, Fahim, et al.
Publicado: (2016)

The Effect of Microwave Baking Conditions on the Quality of Biscuits and the Control of Thermal Processing Hazards in the Maillard Reaction
por: Dong, Lu, et al.
Publicado: (2022)

In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits
por: Fernández-Fernández, Adriana Maite, et al.
Publicado: (2021)

Oak flour as a replacement of wheat and corn flour to improve biscuit antioxidant activity
por: Parsaei, Mitra, et al.
Publicado: (2018)

Effect of Buckwheat Groats Processing on the Content and Bioaccessibility of Selected Minerals
por: Klepacka, Joanna, et al.
Publicado: (2020)

Levels of Contamination by Perfluoroalkyl Substances in Honey from Selected European Countries
por: Surma, Magdalena, et al.
Publicado: (2016)

Murine Model of Buckwheat Allergy by Intragastric Sensitization with Fresh Buckwheat Flour Extract
por: Lee, Soo-Young, et al.
Publicado: (2005)

Effect of acorn flour on the physico-chemical and sensory properties of biscuits
por: Pasqualone, Antonella, et al.
Publicado: (2019)

Development of sorghum‐based shortbread biscuits from “muskwari” flour
por: Djoulde Darman, Roger, et al.
Publicado: (2020)

Microwave vacuum-dried durian flour and its application in biscuits
por: Bai-Ngew, S., et al.
Publicado: (2021)

Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom
por: Farzana, Tasnim, et al.
Publicado: (2015)

Effect of Biscuit Flour and Fermented Defatted “Alperujo” Co-Administration on Intestinal Mucosa Morphology and Productive Performance in Laying Hens
por: Porras, Néstor, et al.
Publicado: (2021)

Development of Fermented Sweet Potato Flour (Ipomoea batatas L.) Supplemented with Mackerel (Scomber scombrus) Meal-Based Biscuits
por: Mouafo, Hippolyte Tene, et al.
Publicado: (2022)

Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits
por: Hussain, Ashiq, et al.
Publicado: (2023)

Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications
por: Piazza, Isabella, et al.
Publicado: (2023)

Investigating the Impact of Dietary Fibers on Mycotoxin Bioaccessibility during In Vitro Biscuit Digestion and Metabolites Identification
por: López-Ruiz, Rosalía, et al.
Publicado: (2023)

Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs
por: Starowicz, Małgorzata, et al.
Publicado: (2021)

Role of Apple Phytochemicals, Phloretin and Phloridzin, in Modulating Processes Related to Intestinal Inflammation
por: Zielinska, Danuta, et al.
Publicado: (2019)

Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits
por: Estivi, Lorenzo, et al.
Publicado: (2022)

The Use of Upcycled Defatted Sunflower Seed Flour as a Functional Ingredient in Biscuits
por: Grasso, Simona, et al.
Publicado: (2019)

Nutritional, Physiochemical, and Antioxidative Characteristics of Shortcake Biscuits Enriched with Tenebrio molitor Flour
por: Zielińska, Ewelina, et al.
Publicado: (2020)

Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour
por: Roger, Ponka, et al.
Publicado: (2022)

Preparation and characterization of sequilhos-type biscuits added with almond flour of Acrocomia intumescens
por: da Silva, Maria Michele Alves, et al.
Publicado: (2022)

Effects of Jet Milling on the Physicochemical Properties of Buckwheat Flour and the Quality Characteristics of Extruded Whole Buckwheat Noodles
por: Cheng, Jiayu, et al.
Publicado: (2022)

Medicinal Applications of Banana Peel Flour Used as a Substitute for Computing Dietary Fiber for Wheat Flour in the Biscuit Industry
por: Alshehry, Garsa Ali
Publicado: (2022)

Principal Components and Cluster Analysis of Trace Elements in Buckwheat Flour
por: Zhao, Mengyu, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_c1kjsefh3mfk34sh466rdsgki7