Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity-Reference-Cited by-同舟云学术

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Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity

Published:2019-11-18 Issue:20 Volume:60 Page:3429-3442
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Fu Yu¹^ORCID,Zhang Yuhao¹,Soladoye Olugbenga P.²,Aluko Rotimi E.¹³^ORCID

Affiliation:

1. College of Food Science, Southwest University, Chongqing, China;

2. Food Processing Development Centre, Ministry of Agriculture and Forestry, Government of Alberta, Leduc, Alberta, Canada;

3. Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2019.1691500

Reference157 articles.

1. Chemical methods and techniques to monitor early Maillard reaction in milk products; A review

2. Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates

3. Covalently cross-linked proteins & polysaccharides: Formation, characterisation and potential applications

4. Bioactive Peptides in Animal Food Products

5. Maillard reaction products as antioxidants in pre-cooked ground beef

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