TY  - JOUR 
AU  - Salazar Mardones, Gonzalo
AU  - Cavia Saiz, Mónica
AU  - Temiño, Virginia
AU  - Muñiz Rodríguez, Pilar
AU  - García Tojal, Javier
AU  - Gerardi, Gisela
PY  - 2025
SN  - 1935-5130
UR  - https://hdl.handle.net/10259/11138
AB  - Melanoidins are bioactive compounds that have an impact on food properties and have effects on health. Due to the high content of melanoidins in bread crust, it can be used as a source of these compounds. Their recovery from bakery by-products can...
LA  - eng
PB  - Springer
KW  - Melanoidins
KW  - FTIR
KW  - Ultrafiltration
KW  - Bakery by-products
KW  - Bread crust
KW  - Scavenger activity
KW  - Alimentos-Análisis
KW  - Food-Analysis
KW  - Alimentos-Composición
KW  - Food-Composition
TI  - Isolation, Optimization, and Structural Characterization of Melanoidins Obtained from Bread Industry By-products as Bioactive Compounds
DO  - 10.1007/s11947-025-03856-z
T2  - Food and Bioprocess Technology
VL  - 18
M2  - 6713
ER  -