Effect of Asparaginase Treatment on Biscuit Volatile Compounds

Among the strategies proposed to reduce the formation of acrylamide in bakery products, the use of asparaginase is considered one of the most promising, also due to its limited impact on the sensory quality of the final product. Asparagine, the key precursor of acrylamide that is selectively hydroly...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:Applied Sciences
المؤلفون الرئيسيون: Francesca Masciola, Irene Baiamonte, Emanuele Marconi, Sahara Melloni, Nicoletta Nardo, Valentina Narducci, Jose Sanchez del Pulgar, Valeria Turfani, Antonio Raffo
التنسيق: مقال
اللغة:الإنجليزية
منشور في: MDPI AG 2025-03-01
الموضوعات:
Maillard reaction
lipid oxidation
flavour
baked confectionary
aroma
asparagine
الوصول للمادة أونلاين:https://www.mdpi.com/2076-3417/15/7/3779

الانترنت

https://www.mdpi.com/2076-3417/15/7/3779

مواد مشابهة