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Title:

Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products

Document type:
Zeitschriftenaufsatz
Author(s):
Lindenmeier, Michael; Hofmann, Thomas
Abstract:
The influence of baking conditions and dough supplements on the amounts of the antioxidant and Phase II-Enzyme modulating, protein-bound 2,4-dihydroxy-2,5-dimethyl-1-(5-acetamino-5-methoxycarbonyl-pentyl)-3-oxo-2H-pyrr ol (pronyl-L-lysine) in bakery products was investigated in quantitative studies. These studies revealed high amounts of the antioxidant in bread crust, only low amounts in the crumb, and the absence of this compound in untreated flour. The amounts of pronyl-L-lysine were found to...     »
Journal title:
Journal of Agricultural and Food Chemistry
Year:
2004
Journal volume:
52
Journal issue:
2
Pages contribution:
350--354
Fulltext / DOI:
doi:10.1021/jf0346657
Print-ISSN:
0021-8561
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