Reduced asynchronism between regenerative cysteine and fragments of deoxyosones promoting formation of sulfur-containing compounds through extra-added xylose and elevated temperature during thermal processing of 2‑threityl-thiazolidine-4-carboxylic acid-Reference-Cited by-同舟云学术

Reduced asynchronism between regenerative cysteine and fragments of deoxyosones promoting formation of sulfur-containing compounds through extra-added xylose and elevated temperature during thermal processing of 2‑threityl-thiazolidine-4-carboxylic acid

Published:2023-03 Issue: Volume:404 Page:134420
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhai Yun,Xia Xue,Deng Shibin,Cui Heping,Hayat Khizar,Zhang Xiaoming,Ho Chi-Tang

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine;Cui;RSC Advances,2017

4. Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine;Cui;Food Chemistry,2019

5. Formation and fate of Amadori rearrangement products in Maillard reaction;Cui;Trends in Food Science & Technology,2021

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