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http://hdl.handle.net/10261/77332
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dc.contributor.author | Calvarro, J. | - |
dc.contributor.author | Gökmen, Vural | - |
dc.contributor.author | Morales, F. J. | - |
dc.date.issued | 2009 | - |
dc.identifier | doi: 10.1007/s00217-009-1119-8 | - |
dc.identifier | issn: 1438-2377 | - |
dc.identifier.citation | European Food Research and Technology 229: 843- 851 (2009) | - |
dc.identifier.uri | http://hdl.handle.net/10261/77332 | - |
dc.description.abstract | Flow-injection analysis is proposed for routine measurement of Maillard-derived Xuorescent compounds (FC) in cookies as a marker of the extent of baking. In addition, procedure was applied to investigate the formation of free and total (bound to protein free) FC in cookie-resembling models and in commercial wheat-based cookies as well. FC accounts for the overall Xuorescence response of Maillard-derived Xuorescent compounds (bound or not to protein) formed during baking but not for a single compound. Free and total FC values increased exponentially during baking at 200, 210 and 220 °C and an induction period of 10 min was observed for free FC. In the complex scenario of the progress of the Maillard reaction (MR) during baking, formation of FC (347/415, ext/emm) was not the limiting step for browning development at the advanced stage of the reaction. Furthermore, the formation of Maillard-derived Xuorescent compounds and browning during baking were a consequence of parallel reactions apart from the classical MR scheme of consecutive reactions. Total/free FC ratio was dependent on the baking conditions applied and ratio was signiWcantly decreased at severe baking conditions. Total/free FC ratio could be used as a reference marker for monitoring the process and to identify potential over-processing situations during baking. In addition, Xuorescent residues were originally bound to protein because total/free FC ratio decreased drastically as increased the temperature and time of the process. Levels of total FC were nearly 20-fold of free FC in commercial samples. Values of FC were positively correlated with acrylamide, a Maillard-derived food processing contaminant. © Springer-Verlag 2009. | - |
dc.language.iso | eng | - |
dc.publisher | Springer Nature | - |
dc.rights | openAccess | - |
dc.title | A generic procedure to monitor Maillard-derived Xuorescent compounds in cookies by Xow-injection analysis | - |
dc.type | artículo | - |
dc.identifier.doi | 10.1007/s00217-009-1119-8 | - |
dc.date.updated | 2013-06-03T08:41:59Z | - |
dc.description.version | Peer Reviewed | - |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.openairetype | artículo | - |
item.grantfulltext | open | - |
item.cerifentitytype | Publications | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.fulltext | With Fulltext | - |
item.languageiso639-1 | en | - |
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A generic procedure to monitor.pdf | 478,88 kB | Adobe PDF | Visualizar/Abrir |
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