Development of meat flavors in peony seed-derived Maillard reaction products with the addition of chicken fat prepared under different conditions-Reference-Cited by-同舟云学术

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Development of meat flavors in peony seed-derived Maillard reaction products with the addition of chicken fat prepared under different conditions

Published:2021-11 Issue: Volume:363 Page:130276
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xia Bing,Ni Zhi-Jing,Hu Long-Teng,Elam Elnur,Thakur Kiran,Zhang Jian-Guo,Wei Zhao-Jun

Funder

National Natural Science Foundation of China

Major Science and Technology Projects in Anhui Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Maillard reaction products inhibit the periodontal pathogen Aggregatibacter actinomycetemcomitans by chelating iron;Bhattacharjee;Archives of Oral Biology,2021

2. Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor;Cao;Food Research International,2017

3. Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process;Chang;Poultry Science,2021

4. Characterization of fatty acids, triacylglycerols, phytosterols and tocopherols in peony seed oil from five different major areas in China;Chang;Food Research International,2020

5. Effects of maillard-reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternatives;Chiang;Journal of Food Science,2020

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