Phenolic compounds reduce formation of Nε-(carboxymethyl)lysine and pyrazines formed by Maillard reactions in a model bread system.
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DOI: 10.1016/j.foodchem.2017.03.126
Abstract: This study had the objective of determining the antiglycation activity of phenolic compounds (PCs) ((+)-catechin, quercetin, gallic, ferulic, and caffeic acids) added to a model bread with regards to the inhibition of Nε-(carboxymethyl)lysine (CML) formation.… read more here.
Keywords: model bread; compounds reduce; formation; carboxymethyl lysine ... See more keywords