Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect-Reference-Cited by-同舟云学术

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Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect

Published:2022-04 Issue: Volume:374 Page:131776
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yu Binbin,Wu Wei,Wang Bei,Zhang Na,Bak Kathrine H.,Soladoye Olugbenga P.,Aluko Rotimi E.,Zhang Yuhao,Fu Yu

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Chemical methods and techniques to monitor early Maillard reaction in milk products; A review;Aalaei;Critical Reviews in Food Science and Nutrition,2019

2. Improving the flavor and oxidation resistance of processed sunflower seeds with Maillard peptides;Chen;Food and Bioprocess Technology,2019

3. Physicochemical and functional properties of Maillard reaction products derived from cod (Gadus morhua L.) skin collagen peptides and xylose;Chen;Food Chemistry,2020

4. Salt and hypertension: What do we know?;DiNicolantonio;Current Opinion in Cardiology,2018

5. Reducing salt in food; setting product-specific criteria aiming at a salt intake of 5 g per day;Dötsch-Klerk;European Journal of Clinical Nutrition,2015

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