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Applicability of pea ingredients in baked products: Links between formulation, reactivity potential and physicochemical properties.
Food Chem. 2022 Aug 30;386:132653. doi: 10.1016/j.foodchem.2022.132653. Epub 2022 Mar 8.
Food Chem. 2022.
PMID: 35349901
However, fractionated ingredients were highly prone to participating in the Maillard reaction and caramelization during baking, leading to a more complex mixture of pyrazines, Strecker aldehydes and furanic compounds with potential malty and roasted notes compared to cakes …
However, fractionated ingredients were highly prone to participating in the Maillard reaction and caramelization during baking, leading to a …
Development and validation of a selective and effective pressurized liquid extraction followed by liquid chromatography-mass spectrometry method for the determination of fructosazine analogues in the ammonia treated extract of Eugenia jambolana Lamarck seeds.
Zhao M, Araújo MM, Dal S, Sigrist S, Bergaentzlé M, Ramanitrahasimbola D, Andrianjara C, Marchioni E.
Zhao M, et al.
J Chromatogr A. 2016 Nov 18;1473:66-75. doi: 10.1016/j.chroma.2016.10.035. Epub 2016 Oct 13.
J Chromatogr A. 2016.
PMID: 27771103
This study describes a selective and effective pressurized liquid extraction (PLE) coupled with HPLC-DAD-ESI/MS method for the identification and quantification of three fructosazine analogues (FZAs), fructosazine, 2,6- and 2,5-deoxyfructosazine in Madeglucyl() (MG) which is an a …
This study describes a selective and effective pressurized liquid extraction (PLE) coupled with HPLC-DAD-ESI/MS method for the identificatio …
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