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Keng-Jui Lin

Taipei Medical University

250 Wu-Hsing Street

Taipei

Taiwan

  • Taipei Medical University

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Scholarly Papers (1)

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Impacts of Sugar, Lipid, and Gluten Protein on the Formation of Α-Dicarbonyls and Advanced Glycation End Products in Bread

Number of pages: 40 Posted: 07 Jun 2024
Cheng-Yi Tsai, Kai-Wei Liao, Shih-Min Hsia, Yin-Chieh Tsai, Keng-Jui Lin, Chi-Tang Ho and Wei-Lun Hung
Taipei Medical University, Taipei Medical University, Taipei Medical University, Taipei Medical University, Taipei Medical University, Rutgers University, New Jersey - Department of Food Science and Taipei Medical University
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Abstract:

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Advanced glycation end products, α-dicarbonyls, bread, bakery products, Maillard reaction