Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars


KOCADAĞLI T., Žilić S., Taş N. G. , Vančetović J., Dodig D., GÖKMEN V.

European Food Research and Technology, vol.242, no.1, pp.51-60, 2016 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 242 Issue: 1
  • Publication Date: 2016
  • Doi Number: 10.1007/s00217-015-2517-8
  • Journal Name: European Food Research and Technology
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.51-60
  • Keywords: Cereal cookies, alpha-Dicarbonyl compounds, Phenolic compounds, Free amino acids, Sucrose degradation, MAILLARD REACTION, AMADORI REARRANGEMENT, TRAPPING REACTIONS, METHYLGLYOXAL, 3-DEOXYGLUCOSONE, IDENTIFICATION, DEGRADATION, EPICATECHIN, PRODUCTS, FRAGMENTATION