Author:
Karangwa Eric,Zhang Xiaoming,Murekatete Nicole,Masamba Kingsley,Raymond Linda Virginie,Shabbar Abbas,Zhang Yating,Duhoranimana Emmanuel,Muhoza Bertrand,Song Shiqing
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference63 articles.
1. Shahidi F (ed) (1998) Flavour of meat, meat products, and seafoods, 2nd edn. Blackie Academic & Professional, London
2. Eric K, Raymond LV, Abbas S, Song S, Zhang Y, Masamba K, Zhang X (2014) Temperature and cysteine addition effect on formation of sunflower hydrolysate Maillard reaction products and corresponding influence on sensory characteristics assessed by partial least square regression. Food Res Int 57:242–258. doi: 10.1016/j.foodres.2014.01.030
3. Eric K, Raymond LV, Huang M, Cheserek MJ, Hayat K, Savio ND, Amédée M, Zhang X (2013) Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system. Food Res Int 54(2):1437–1447. doi: 10.1016/j.foodres.2013.09.034
4. Blenford DE (1994) Protein hydrolysates: functionalities and uses in nutritional products. Int Foods Ingred 3:45
5. Aaslyng MD, Martens M, Poll L, Nielsen PM, Flyge H, Larsen LM (1998) Chemical and sensory characterization of hydrolyzed vegetable protein, a savory flavouring. J Agric Food Chem 46(2):481–489. doi: 10.1021/jf970556e
Cited by
35 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献