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	<title>bakery products &#8211; BIOENGINEER.ORG</title>
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		<title>Tara Pod Polyphenols Show Matrix-Dependent Effects on Acrylamide and AGEs in Quinoa and Cañihua Cookies</title>
		<link>https://bioengineer.org/tara-pod-polyphenols-show-matrix-dependent-effects-on-acrylamide-and-ages-in-quinoa-and-canihua-cookies/</link>
		
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		<pubDate>Sat, 17 Oct 2026 15:01:08 +0000</pubDate>
				<category><![CDATA[Chemistry]]></category>
		<category><![CDATA[acrylamide]]></category>
		<category><![CDATA[Advanced]]></category>
		<category><![CDATA[advanced glycation end products]]></category>
		<category><![CDATA[Andean pseudocereals]]></category>
		<category><![CDATA[bakery products]]></category>
		<category><![CDATA[cañihua]]></category>
		<category><![CDATA[food safety]]></category>
		<category><![CDATA[Maillard reaction]]></category>
		<category><![CDATA[Modulation]]></category>
		<category><![CDATA[phenolic compounds]]></category>
		<category><![CDATA[quinoa]]></category>
		<category><![CDATA[tara pod]]></category>
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					<description><![CDATA[A Peruvian study shows that hydrolyzed and unhydrolyzed tara pod phenolic extracts modulate acrylamide and advanced glycation end products in quinoa and cañihua cookies, with effects that depend strongly on the food matrix, extract concentration, and the specific Maillard reaction marker evaluated.]]></description>
		
		
		
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