Effects of sugars on the flavor and antioxidant properties of the Maillard reaction products of camellia seed meals-Reference-Cited by-同舟云学术

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Effects of sugars on the flavor and antioxidant properties of the Maillard reaction products of camellia seed meals

Published:2021-10 Issue: Volume:11 Page:100127
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Ni Zhi-Jing,Liu Xiang,Xia Bing,Hu Long-Teng,Thakur Kiran,Wei Zhao-Jun

Funder

National Natural Science Foundation of China

Natural Science Foundation of Ningxia Province

North Minzu University

Major Science and Technology Projects in Anhui Province

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference39 articles.

1. Antioxidant activity of Kelussia odoratissima Mozaff in model and food systems;Ahmadi;Food Chemistry,2007

2. Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region;Carbonaro;Amino Acids,2010

3. Effect of oral iron supplementation on oxidative stress and colonic inflammation in rats with induced colitis;Carrier;Alimentary Pharmacology and Therapeutics,2001

4. Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production;Farroni;Food Chemistry,2012

5. Camellia oil lowering blood pressure in spontaneously hypertension rats;Guo;Journal of Functional Foods,2020

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