Effects of traditional and advanced drying techniques on the physicochemical properties of Lycium barbarum L. polysaccharides and the formation of Maillard reaction products in its dried berries

Author:

Tang Xiaomin,Zhang Yaqiong,Li Feiyang,Zhang Na,Yin Xiaoyu,Zhang Bo,Zhang Bolin,Ni Wenrui,Wang Mengze,Fan Junfeng

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. A review of botanical characteristics, phytochemistry, clinical relevance in efficacy and safety of Lycium barbarum fruit (Goji);Amagase;Food Research International,2011

2. A novel spectrophotometric method based on Seliwanoff test to determine 5-(Hydroxymethyl) furfural (HMF) in honey: Development, in house validation and application;Besir;LWT-Food Science and Technology,2020

3. Optimized preparation and antioxidant activity of glucose-lysine Maillard reaction products;Cao;LWT-Food Science and Technology,2022

4. Effects of different drying methods on appearance, microstructure, bioactive compounds and aroma compounds of saffron (Crocus sativus L.). LWT-Food;Chen;Science and Technology,2020

5. Characterization of physicochemical properties and antioxidant activity of polysaccharides from shoot residues of bamboo (Chimonobambusa quadrangularis): Effect of drying procedures;Chen;Food Chemistry,2019

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