ArticleFood science & nutrition2021
Effect of alkylresorcinols on the formation of Nε-(carboxymethyl)lysine and sensory profile of wheat bread.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Exploring the Effects of Plant-Based Ingredients and Phytochemicals on the Formation of Advanced Glycation End Products in Bakery Products: A Systematic Review.Food science & nutrition · 2025Review
- Advanced Glycation End Products: A Comprehensive Review of Their Detection and Occurrence in Food.Foods (Basel, Switzerland) · 2023Review
- Subtercola endophyticus sp. nov., a cold-adapted bacterium isolated from Abies koreana.Scientific reports · 2022Article
- Effect of alkylresorcinols on the formation of Nε-(carboxymethyl)lysine and sensory profile of wheat bread.Food science & nutrition · 2021Article
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Authors and funding
11 authors.
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Abstract
Alkylresorcinols (ARs) are important bioactive components in wheat bran which have been used as biomarkers for whole grain wheat consumption. In this study, the impact of ARs on the formation of Nε-(carboxymethyl)lysine (CML), the main component of dietary advanced glycation end products which could induce chronic disease was analyzed. Moreover, the influence of the addition of ARs on the sensory profiles of wheat bread was evaluated. ARs supplementation (0.03%, 0.1%, and 0.3% w/w) could significantly decrease the formation of CML by 21.70%, 35.11%, and 42.18%, respectively, compared with the control. Moreover, ARs-supplemented bread achieved a higher score in overall acceptability and buttery-like aroma through sensory evaluation. The volatile compounds in bread supplemented with ARs were characterized by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), among which acetoin, 2,3-butanedione, 3-methyl-1-butanol, 2-phenylethanol, and 2-methylbutanal were confirmed as the main volatile compounds through determination of odor activity value. In addition, ARs supplementation had no negative impact on the chewiness, hardness, and springiness of bread. These findings demonstrated that ARs could be applied as potential food additives to improve the quality and sensory profile of bread.
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