Improving the Flavor and Oxidation Resistance of Processed Sunflower Seeds with Maillard Peptides-Reference-Cited by-同舟云学术

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Improving the Flavor and Oxidation Resistance of Processed Sunflower Seeds with Maillard Peptides

Published:2019-03-09 Issue:5 Volume:12 Page:809-819
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Chen Huining,Cui Heping,Zhang Man,Hayat Khizar,Yu Jingyang,Xia Shuqin,Zhai Yun,Zhang Xiaoming

Funder

the National Natural Science Foundation of China

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-019-02255-5.pdf

Reference36 articles.

1. Chen, X., Yu, J., Cui, H., Xia, S., Zhang, X., & Yang, B. (2018). Effect of temperature on flavor compounds and sensory characteristics of Maillard reaction products derived from mushroom hydrolysate. Molecules, 23(2).

2. Deisingh, A. K., Stone, D. C., & Thompson, M. (2010). Applications of electronic noses and tongues in food analysis. International Journal of Food Science & Technology, 39(6), 587–604.

3. Dermiki, M., Phanphensophon, N., Mottram, D. S., & Methven, L. (2013). Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat. Food Chemistry, 141(1), 77–83.

4. Eric, K., Raymond, L. V., 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 Research International, 57(1), 242–258.

5. Eric, K., Raymond, L. V., Huang, M., Cheserek, M. J., Hayat, K., Savio, N. D., 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 Research International, 54(2), 1437–1447.

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