Comparison of the molecular properties and volatile compounds of Maillard reaction products derived from animal- and cereal-based protein hydrolysates-Reference-Cited by-同舟云学术

Comparison of the molecular properties and volatile compounds of Maillard reaction products derived from animal- and cereal-based protein hydrolysates

Published:2022-07 Issue: Volume:383 Page:132609
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chiang Jie Hong,Yeo Michelle Ting Yun,Ong Dayna Shu Min,Henry Christiani Jeyakumar

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference49 articles.

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3. Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review;Chalamaiah;Food Chemistry,2012

4. Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction;Chiang;Food Research International,2019

5. Effects of enzymatic hydrolysis treatments on the physicochemical properties of beef bone extract using endo- and exoproteases;Chiang;International Journal of Food Science & Technology,2019

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