Effects of baking factors and recipes on the quality of butter cookies and the formation of advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF)

Maillard reaction during food processing contributes to the formation of some unpleasant heat-induced toxicants including advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF), which have been linked to various health risks. The effects of baking factors and recipes, such as bakin...

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Detalles Bibliográficos
Autores principales: Hu, Huiyu, Wang, Yuting, Shen, Mingyue, Huang, Yousheng, Li, Chang, Nie, Shaoping, Xie, Mingyong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Articles from the special issue: 6th International Symposium on Phytochemicals in Medicine and Food, edited by Jianbo Xiao, Jinping Si and Huifan Liu
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9168048/
https://www.ncbi.nlm.nih.gov/pubmed/35677649
http://dx.doi.org/10.1016/j.crfs.2022.05.012

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9168048/
https://www.ncbi.nlm.nih.gov/pubmed/35677649
http://dx.doi.org/10.1016/j.crfs.2022.05.012

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