Formation kinetics of Maillard reaction intermediates from glycine–ribose system and improving Amadori rearrangement product through controlled thermal reaction and vacuum dehydration-Reference-Cited by-同舟云学术

Formation kinetics of Maillard reaction intermediates from glycine–ribose system and improving Amadori rearrangement product through controlled thermal reaction and vacuum dehydration

Published:2020-05 Issue: Volume:311 Page:125877
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhan Huan,Tang Wei,Cui Heping,Hayat Khizar,Hussain Shahzad^ORCID,Tahir Muhammad Usman,Zhang Songlin,Zhang Xiaoming,Ho Chi-Tang^ORCID

Funder

National Key R&D Program of China

Ministry of Science and Technology of the people’s Republic of China

National Natural Science Foundation of China

Postgraduate Research & Practice Innovation Program of Jiangsu Province

Ministry of Education of Jiangsu Province

National First-class Discipline Program of Food Science and Technology

Ministry of Education of the People’s Republic of China

Deanship of Scientific Research

King Saud University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

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3. Synergistic effect of a thermal reaction and vacuum dehydration on improving xylose-phenylalanine conversion to N-(1-deoxy-d-xylulos-1-yl)-phenylalanine during an aqueous Maillard reaction;Cui;Journal of Agricultural and Food Chemistry,2018

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

5. Degradation of the Amadori compound N-(1-deoxy-d-fructos-1-yl)glycine in aqueous model systems;Davidek;Journal of Agricultural and Food Chemistry,2002

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