Maillard Reaction Evaluation by Furosine Determination During Infant Cereal Processing

@inproceedings{GuerraHernndez1997MaillardRE,
  title={Maillard Reaction Evaluation by Furosine Determination During Infant Cereal Processing},
  author={Eduardo J Guerra-Hern{\'a}ndez and Nieves Corzo and Bel{\'e}n Garc{\'i}a-Villanova},
  year={1997}
}
The furosine content of infant cereals has been used to evaluate the thermal damage caused to those foods during their manufacture (toasting, amylolysis and drying steps). The mean furosine contents of raw and toasted flours were 13·7 and 13·8 mg/100 g of protein, respectively. The furosine content increased to 47·3 mg/100 g of protein after hydrolysis using alpha-amylase. The amylolysis process raised the reducing sugar content from 0·5% for raw samples to 12·7%. The furosine content of infant… CONTINUE READING
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