Nonenzymatic Browning and Antioxidant Properties of Thermally Treated Cereal Grains and End Products
Mia Schutte,
Stefan Hayward,
Marena Manley
Abstract:Thermal treatment can be applied to cereal grains as a pretreatment or processing step in the form of either hydrothermal or dry thermal treatment. These heat treatments result in the occurrence of nonenzymatic browning reactions by means of the Maillard reaction and caramelisation. Nonenzymatic browning is influenced by the type and concentration of sugars and proteins, and the presence of bran. Aside from increasing nonenzymatic browning, thermal treatment increases the antioxidant capacity of cereals and ba… Show more
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