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- Hahn, Lan, et al. Show all 4 Authors
- Journal of food science and technology 2018 v.55 no.4 pp. 1478-1488
- Helianthus annuus; antioxidant activity; antioxidants; baking; bananas; chlorogenic acid; color; cookies; correlation; dough; egg substitutes; eggs; product quality; proteins; temperature
- ... Chlorogenic acid (CGA) binding to proteins in alkaline conditions results in the production of green trihydroxy benzacradine (TBA) derivatives. The formation of TBA derivatives could decrease product quality due to the potential losses in soluble protein and antioxidants and the production of an undesirable green color. To determine how cookie formulation affected the formation of TBA derivatives ...