Zobrazeno 1 - 10
of 105
pro vyhledávání: '"Gazzani Gabriella"'
Publikováno v:
In Journal of Food Composition and Analysis October 2017 63:189-197
Publikováno v:
In Journal of Food Composition and Analysis December 2015 44:80-85
Publikováno v:
In Food Research International November 2014 65 Part B:238-246
Publikováno v:
In Current Opinion in Biotechnology April 2012 23(2):153-159
Akademický článek
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aplha-Dicarbonyl compounds are highly reactive substances found in foods and beverages. They are formed during processing, cooking and prolonged storage as end products of lipid peroxidation, microorganism metabolites, and caramelization or Maillard
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3730::cedf5753d032b5ebf84bdb5c79af0cae
http://hdl.handle.net/11588/771164
http://hdl.handle.net/11588/771164
Autor:
DAGLIA, MARIA, PAPETTI, ADELE, ACETI, CAMILLA, SPINI, VALENTINA, SORDELLI, BARBARA, GAZZANI, GABRIELLA
I composti alfa-dicarbonilici si trovano nei prodotti alimentari in quanto prodotti della reazione di Maillard e di caramellizzazione. Sono pertanto presenti in prodotti termicamente trattati quali pane e caffè tostato, ma anche in prodotti come vin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3730::d4fc7b0dc2d3e1a631a1fbd7ac2cd402
http://hdl.handle.net/11588/771160
http://hdl.handle.net/11588/771160