An industrially applicable processing method for reducing AGEs in bread based on RSM design
Intake of dietary advanced glycation end-products (AGEs) is associated with increased risk of inflammation and chronic disease. Bread, a significant source of AGEs, is an ideal model for minimizing AGEs at process scale. The study investigated the combined impact of yeast, sugar, butter contents, ba...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833525001492 |
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