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Abstract:

Some of the products generated by the Maillard reaction are desired and very important for defining consumer acceptance of breakfast cereals. However, in recent years there has been an increased concern about compounds that are potentially harmful such as furfurals. The aim of this work was to analyze the effectiveness of protein hydrolysis with pronase as a pretreament for the evaluation of furfurals generated by the Maillard reaction during toasting of corn akes and the parallel development of brown and uorescent compounds. Furfurals were more accurately quantfied with the pronase hydrolysis pretreatment because the protein matrix binds furfurals and uorescent compounds. For control of the early reaction steps in the toasting process, the most sensitive parameter was uorescence. © 2016 ISEKI-Food Association (IFA).

Registro:

Documento: Artículo
Título:Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes
Autor:Cueto, M.A.; Farroni, A.E.; Buera, M.P.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires - CONICET, Intendente Güiraldes 2160, Ciudad UniversitariaC1428EGA, Argentina
Laboratorio de Calidad de Alimentos Suelos y Aguas, EEA Pergamino, INTA, Av. Frondizi (Ruta 32) Km 4,5 (2700), Pergamino, Provincia de Buenos Aires, Argentina
Palabras clave:Fluorescence; Furfural; HPLC; Hydroxymethylfurfural; Maillard; Pronase
Año:2016
Volumen:5
Número:1
Página de inicio:95
Página de fin:105
DOI: http://dx.doi.org/10.7455/ijfs/5.1.2016.a9
Título revista:International Journal of Food Studies
Título revista abreviado:Int. J. Food Stud.
ISSN:21821054
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_21821054_v5_n1_p95_Cueto

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Citas:

---------- APA ----------
Cueto, M.A., Farroni, A.E. & Buera, M.P. (2016) . Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes. International Journal of Food Studies, 5(1), 95-105.
http://dx.doi.org/10.7455/ijfs/5.1.2016.a9
---------- CHICAGO ----------
Cueto, M.A., Farroni, A.E., Buera, M.P. "Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes" . International Journal of Food Studies 5, no. 1 (2016) : 95-105.
http://dx.doi.org/10.7455/ijfs/5.1.2016.a9
---------- MLA ----------
Cueto, M.A., Farroni, A.E., Buera, M.P. "Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes" . International Journal of Food Studies, vol. 5, no. 1, 2016, pp. 95-105.
http://dx.doi.org/10.7455/ijfs/5.1.2016.a9
---------- VANCOUVER ----------
Cueto, M.A., Farroni, A.E., Buera, M.P. Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes. Int. J. Food Stud. 2016;5(1):95-105.
http://dx.doi.org/10.7455/ijfs/5.1.2016.a9