Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study

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Title
Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study
Authors
Keywords
Sucrose degradation, Alpha-dicarbonyl compounds, 5-Hydroxymethylfurfural, Thermal processing, Nut
Journal
FOOD CHEMISTRY
Volume 221, Issue -, Pages 1911-1922
Publisher
Elsevier BV
Online
2016-12-02
DOI
10.1016/j.foodchem.2016.11.159

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