Pyrazine yield and functional properties of rice bran protein hydrolysate formed by the Maillard reaction at varying pH
Author:
Funder
King Mongkut's Institute of Technology Ladkrabang
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05084-7.pdf
Reference30 articles.
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3. Ajandouz EH, Tchiakpe LS, Dalle Ore F et al (2001) Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems. J Food Sci 66:926–931. https://doi.org/10.1111/j.1365-2621.2001.tb08213.x
4. Ames JM, Guy RCE, Kipping GJ (2001) Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cooking. J Agric Food Chem 49:1885–1894. https://doi.org/10.1021/jf0012547
5. Arsa S, Theerakulkait C (2015) Sensory aroma characteristics of alcalase hydrolyzed rice bran protein concentrate as affected by spray drying and sugar addition. J Food Sci Technol 52:5285–5291. https://doi.org/10.1007/s13197-014-1610-5
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