Title :

The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread

Author(s) :

Helou, Cynthia [Auteur]
Gadonna-Widehem, Pascale [Auteur]
Robert, Nathalie [Auteur]
Branlard, Gerard [Auteur]
Thebault, Jacques [Auteur]
Librere, Sarah [Auteur]
Jacquot, Sylvain [Auteur]
Mardon, Julie [Auteur]
Piquet-Pissaloux, Agnes [Auteur]
Chapron, Sophie [Auteur]
Chatillon, Antoine [Auteur]
Niquet-Leridon, Celine [Auteur]
Tessier, Frederic [Auteur]
Lille Inflammation Research International Center (LIRIC) - U995

Journal title :

Food & function

Abbreviated title :

Food Funct.

Volume number :

7

Pages :

2498-2507

Publication date :

2016-01-01

ISSN :

2042-6496

Keyword(s) :

Mesh:Thiamine/analysis*
Mesh:Flour/analysis
Mesh:Bread/analysis*
Mesh:Dietary Proteins/analysis
Mesh:Folic Acid/analysis*
Mesh:Furaldehyde/analogs & derivatives
Mesh:Food Analysis
Mesh:Food Handling
Mesh:Cooking/methods*
Mesh:Triticum/chemistry
Mesh:Furaldehyde/analysis
Mesh:Phytic Acid/analysis*
Mesh:Trace Elements/analysis*
Mesh:Maillard Reaction*
Mesh:Lysine/analysis
Mesh:Lysine/analogs & derivatives

HAL domain(s) :

Sciences du Vivant [q-bio]

Language :

Anglais

Audience :

Internationale

Popular science :

Non

Administrative institution(s) :

Inserm
Université de Lille
CHU Lille

Collections :

• Lille Inflammation Research International Center (LIRIC) - U995

Research team(s) :

Glycation from inflammation to aging

Submission date :

2019-03-01T14:19:44Z