Synergistic food flavoring with red jujube extracts and caramel through the Maillard reaction-Reference-Cited by-同舟云学术

Synergistic food flavoring with red jujube extracts and caramel through the Maillard reaction

Published:2024-05-19 Issue:1 Volume:27 Page:689-703
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Li Tian-Xiao¹^ORCID,Cao Yuan¹^ORCID,Guo Lei²,Jia Yu-Hong³,Xu Da²,Huang Jia-Le¹,Wang Yue³,Zhou Ting³,Xu Chun-Ping¹^ORCID,Su Jia-Kun²,Zhang Qian-Ying³^ORCID

Affiliation:

1. College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, China

2. Technical Center of China, Tobacco Jiangxi Industrial Co Ltd, Nanchang, China

3. Industrial Efficient Utilization of Domestic Cigar Tobacco Key Laboratory of Sichuan Province, Cigar Fermentation Technology Key Laboratory of Tobacco Industry, China Tobacco Sichuan Industrial Co. Ltd, Chengdu, China

Funder

2023 Henan Province Major Science and Technology Special Project

Technical Program of China Tobacco Jiangxi Industrial Co. Ltd

the Opening Fund of Cigar Fermentation Technology Key Laboratory of Tobacco Industry

the Opening Fund of Industrial Efficient Utilization of Domestic Cigar Tobacco Key Laboratory of Sichuan Province

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2024.2355888

Reference21 articles.

1. Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties

2. Antioxidant and antibacterial activities of modified crab shell bioactive peptides by Maillard reaction

3. Structural, antioxidant, aroma, and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates as influenced by different ultrasound-assisted enzymatic treatments

5. Enzymatic methods for the preparation of fragrant rapeseed oil: Effect of reducing sugars on flavor production using the Maillard reaction