Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffins.

@article{MildnerSzkudlarz2015NaturalCF,
  title={Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffins.},
  author={Sylwia Mildner-Szkudlarz and Aleksander Siger and Artur Szwengiel and Joanna Bajerska},
  journal={Food chemistry},
  year={2015},
  volume={172},
  pages={78-85}
}
This study had the objective of determining the effects of the addition of different ingredients and grape by-products (GP) to muffins on CML content. It was found that ingredients, such as salt, baking powder and protein-rich components, reduced CML from 50% to 86%. The use of all ingredients simultaneously caused the highest reduction in CML, suggesting synergistic effects in the muffin formula. Raw cane sugar produced higher amounts of CML than refined sucrose, probably due to metal-ion… CONTINUE READING
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