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Titel:

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

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
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...     »
Zeitschriftentitel:
Journal of Agricultural and Food Chemistry
Jahr:
2004
Band / Volume:
52
Heft / Issue:
2
Seitenangaben Beitrag:
350--354
Volltext / DOI:
doi:10.1021/jf0346657
Print-ISSN:
0021-8561
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