Effect of alkylresorcinols on the formation of Nε‐(carboxymethyl)lysine and sensory profile of wheat bread

Effect of alkylresorcinols on the formation of Nε‐(carboxymethyl)lysine and sensory profile of wheat bread

Abstract Alkylresorcinols (ARs) are important bioactive components in wheat bran which have been used as biomarkers for whole grain wheat consumption. In this study, the impact of ARs on the formation of Nε‐(carboxymethyl)lysine (CML), the main component of dietary advanced glycation end products wh...

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Bibliographic Details
Main Authors: Jie Liu, Zihui Yang, Yiming Hao, Ziyuan Wang, Lin Han, Meng Li, Ning Zhang, Haitao Chen, Yingli Liu, Hongyan Li, Jing Wang
Format: Article
Language:English
Published: Wiley 2021-01-01
Series:Food Science & Nutrition
Subjects:
alkylresorcinols
Nε‐(carboxymethyl) lysine
odor activity value
sensory profile
volatile compounds
wheat bread
Online Access:https://doi.org/10.1002/fsn3.2018

Internet

https://doi.org/10.1002/fsn3.2018

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