{"title":"从塔拉(Caesalpinia spinosa)豆荚中提取的酚类化合物可以减轻智利面包中丙烯酰胺和羟甲基糠醛的形成,而不会对其感官特性产生负面影响","authors":"pNoel McDermottp","doi":"10.4172/2157-7110-C5-088","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":15727,"journal":{"name":"Journal of Food Processing and Technology","volume":"55 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2018-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Extract of phenolic compounds obtained from tara (Caesalpinia spinosa) pods can mitigate acrylamide and hydroxymethylfurfural formation of Chilean bread without affecting negatively its sensory attributes\",\"authors\":\"pNoel McDermottp\",\"doi\":\"10.4172/2157-7110-C5-088\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":15727,\"journal\":{\"name\":\"Journal of Food Processing and Technology\",\"volume\":\"55 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-09-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Processing and Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.4172/2157-7110-C5-088\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Processing and Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4172/2157-7110-C5-088","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Extract of phenolic compounds obtained from tara (Caesalpinia spinosa) pods can mitigate acrylamide and hydroxymethylfurfural formation of Chilean bread without affecting negatively its sensory attributes