Effects of Microwave Heating on Sensory Properties and Antioxidant Activity of Maillard Reaction Products from Enzymatic Hydrolysate of <i>Acetes chinensis</i>-Reference-Cited by-同舟云学术

Effects of Microwave Heating on Sensory Properties and Antioxidant Activity of Maillard Reaction Products from Enzymatic Hydrolysate of Acetes chinensis

Published:2023-03-16 Issue:3 Volume:32 Page:304-320
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Zhu Baohua¹^ORCID,Hui Tingting¹^ORCID,Li Xiaohui¹^ORCID

Affiliation:

1. College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Funder

National Key Research and Development Program of China

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2023.2213696

Reference52 articles.

1. A Review of an Ultrafast and Sensitive Bioassay Platform Technology: Microwave-accelerated Metal-enhanced Fluorescence

2. Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review

3. Effect of heating on Maillard reactions in milk

4. Characterization of coloured compounds obtained by enzymatic extraction of bakery products

5. Change regularity of the characteristics of Maillard reaction products derived from xylose and Chinese shrimp waste hydrolysates

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