The rehabilitation of raw and brown butters ...

Document type :
Article dans une revue scientifique
DOI :
10.1016/j.foodchem.2015.01.011
PMID :
25660898
Permalink :
http://hdl.handle.net/20.500.12210/5168
Title :
The rehabilitation of raw and brown butters by the measurement of two of the major Mail lard products, N-epsilon-carboxymethyl-lysine and 5-hydroxymethylfurfural, with validated chromatographic methods
Author(s) :
Niquet-Leridon, Celine [Auteur]
Jacolot, Philippe [Auteur]
Niamba, Claude-Narcisse [Auteur]
Grossin, Nicolas [Auteur]
Boulanger, Eric [Auteur]
Lille Inflammation Research International Center (LIRIC) - U995
Lille Inflammation Research International Center (LIRIC) - U995
Tessier, Frederic [Auteur]
Lille Inflammation Research International Center (LIRIC) - U995
Lille Inflammation Research International Center (LIRIC) - U995
Journal title :
Food chemistry
Abbreviated title :
Food Chem.
Volume number :
177
Pages :
361-368
Publication date :
2015-06-15
ISSN :
0308-8146
Keyword(s) :
Butter
Browning
5-Hydroxymethylfurfural
N-epsilon-carboxymethyl-lysine
Cooking
Maillard reaction
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 :
Research team(s) :
Glycation from inflammation to aging
Submission date :
2019-03-01T14:58:40Z