Burçe Ataç Mogol

AAMA (N-acetyl-S-(2-carbamoylethyl)-l-cysteine AAMA-sul N-acetyl-S-(2-carbamoylethyl)-l-cysteine sulfoxide Acr acrylamide Ala alanine Arg arginine Asp aspartic acid CE collision energy ESI electrospray ionization GAMA N-(R,S)-acetyl-S-(2-carbamoyl-2-hydroxyethyl)-l-cysteine Gln glutamine Glu glutamic acid Gly glycine GSH glutathione GSSG oxidized glutathione His histidine HPLC high-performance liquid chromatography iso-GAMA N-acetyl-S-(1-carbamoyl-2-hydroxyethyl)-l-cysteine LC-HRMS liquid...

Chitosan has been popular as a natural food preservative due to its antibacterial and antifungal activity. It may be used in thermally processed foods such as bread to delay staling and improve microbial stability during shelf-life. However, thermal process could lead to form harmful compounds in bakery products through chemical reactions, in which chitosan could take place.