Title
Exploring the impact of dietary fiber enrichment on molecular water properties and indicators of Maillard reaction (furosine, Nε-carboxymethyllysine, and Nε-carboxyethyllysine) in model gluten-free bread
Authors
[ 1 ] Instytut Chemii i Elektrochemii Technicznej, Wydział Technologii Chemicznej, Politechnika Poznańska | [ P ] employee
Scientific discipline (Law 2.0)
Year of publication
2025
Published in
Article type
scientific article
Publication language
english
Keywords
EN
- gluten-free bread
- Maillard reaction compounds
- fiber
- low-field NMR
- water activity
- water dynamics
Date of online publication
17.06.2025
Pages (from - to)
145194-1 - 145194-11
Comments
Article number: 145194
License type
CC BY-NC-ND (attribution - noncommercial - no derivatives)
Open Access Mode
open journal
Open Access Text Version
final published version
Release date
17.06.2025
Date of Open Access to the publication
at the time of publication
Full text of article
Access level to full text
public
Ministry points / journal
200
Impact Factor
9,8 [List 2024]
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