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Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
(Elsevier, 2012-12)The aim of this work was to study colour and surface fluorescence development in relation to the chemical markers for the Maillard reaction at the cooking, flaking and toasting stages of cornflake production process. Colour ... -
Toasting time and cooking formulation affect browning reaction products development in corn flakes
(2017-03)During toasting, the last stage of corn flake production, Maillard reaction takes place, favored by the high temperature and low water content. The cooking formulation ingredients influence color and flavor of the final ...