Published in
Royal Society of Chemistry, Food and Function, 3(14), p. 1785-1794, 2023
DOI: 10.1039/d2fo03909e
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Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models
Journal article published in 2023 by
Noelia Díaz-Morales 
,
Mónica Cavia-Saiz ,
Ma Dolores Rivero-Perez,
Inmaculada Gómez ,
Gonzalo Salazar-Mardones ,
Isabel Jaime,
María L. González-Sanjosé,
Pilar Muñiz
,
Mónica Cavia-Saiz ,
Ma Dolores Rivero-Perez,
Inmaculada Gómez ,
Gonzalo Salazar-Mardones ,
Isabel Jaime,
María L. González-Sanjosé,
Pilar Muñiz
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Abstract
Melanoidins isolated from bakery by-products are proposed as new sustainable ingredients for bakery products.