Flavor changes in Lentinus Edodes enzymatic hydrolysate maillard reaction products with different sugars by gas chromatography‐ion mobility spectrometry-Reference-Cited by-同舟云学术

Flavor changes in Lentinus Edodes enzymatic hydrolysate maillard reaction products with different sugars by gas chromatography‐ion mobility spectrometry

Published:2023-03 Issue:1 Volume:3 Page:43-48
ISSN:2772-5669
Container-title:Journal of Future Foods
language:en
Short-container-title:Journal of Future Foods

Author:

Cui Wenjia,Liu Peiji,Liu Houli,Sun Yifei,Wang Wenliang

Funder

Shandong Province Department of Agriculture

Shandong Academy of Agricultural Sciences

Modern Agricultural Technology Industry System of Shandong province

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science,Agricultural and Biological Sciences (miscellaneous)

Reference29 articles.

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3. A review on the potential reuse of functional polysaccharides extracted from the byproducts of mushroom processing;Wang;Food Biopro. Tech.,2020

4. Polysaccharides from edible fungi Pleurotus spp.: advances and perspectives;Yin;J. Future Foods,2021

5. Immunomodulatory effects of polysaccharides from edible fungus: a review;Yin;Food Sci. Hum. Well.,2021

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1. Effect of different hot air drying process on flavor compounds and Maillard reaction products of Boletus edulis by HS-SPME/GC-MS coupled with multivariate analysis;LWT;2024-04

2. Qualitative and quantitative assessment of key aroma compounds, advanced glycation end products and heterocyclic amines in different varieties of commercially roasted meat products;Food Chemistry;2024-03

3. New technologies and products for livestock and poultry bone processing: Research progress and application prospects: A review;Trends in Food Science & Technology;2024-02

4. Discrimination of Lentinus Edodes from Different Origins Based on Uhplc-Qe Hr-Am/Ms/Ms;2024

5. Enzymatic methods for the preparation of fragrant rapeseed oil: Effect of reducing sugars on flavor production using the Maillard reaction;LWT;2023-11