Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods

Autor: Rannou, Cécile, Laroque, Delphine, Renault, Emilie, Prost, Carole, Sérot, Thierry

Publikováno v: In Food Research International December 2016 90:154-176

Inhibition of the non enzymatic browning reaction using model systems

Autor: Rannou, Cécile, Renault, Emilie, Laroque, Delphine, Prost, Carole, Sérot, Thierry

Publikováno v: 11th International Symposium on the Maillard Reaction
11th International Symposium on the Maillard Reaction, Sep 2012, Nancy, France

International audience

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e4ea2602cf6a624c7889948348e74727
https://hal.archives-ouvertes.fr/hal-02053817

Processing of Proteinaceous Solid By-Products By Enzymatic Hydrolysis

Autor: Guérard, Fabienne, Chabeaud, Aurelie, Laroque, Delphine

Publikováno v: Added Value to Fisheries Waste
J.P. Bergé. Added Value to Fisheries Waste, Chapter 3. Processing of Proteinaceous Solid By-Products By Enzymatic Hydrolysis., Transworld Research Network, pp.101-116, 2008, 978-81-7895-340-3

International audience

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::09fbab67a561e48d88fec3563a4909b0
https://hal.archives-ouvertes.fr/hal-02469795

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