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Optimised procedure to analyse Maillard reaction associated fluorescence in cereal based products

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Figure

Figure 1. Percentage of fluorescence intensity (FI) in breakfast cereals A and B after enzymatic hydrolysis at different pronase E concentrations (expressed as percentage of relative fluorescence with respect to 1 µg/ml quinine sulphate solution, assigned to 100% of relative fluorescence)
Figure 2. Percentage of increment of total FIC/mg in C and D breakfast cereals at different incubation periods used for enzymatic hydrolysis (0.375 mg/ml pronase E)
Table 1. Total FIC values after different clarifying procedures on samples A and B. Percentage of loss of fluorescent compounds
Figure 3. Relationship between total FIC per mg sample and protein (%) (right) or fibre con-tent (%) (left) in the commerci-al breakfast cereals assayed

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