Variation of moisture state and taste characteristics during vacuum drying of Maillard reaction intermediates of hydrolyzed soybean protein and characterization of browning precursors via fluorescence spectroscopy
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference38 articles.
1. Investigations on the formation of alpha-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction;Aktag;Food Chemistry,2021
2. Ashraf, J. M., Ahmad, S., Choi, I., Ahmad, N., Farhan, M., Tatyana, G., & Shahab, U. (2015). Recent advances in detection of AGEs: Immunochemical, bioanalytical and biochemical approaches. International Union of Biochemistry and Molecular Biology Life, 67 (12), 897-913. https://doi: 10.1002/iub.1450.
3. Identification and quantification of α-dicarbonyl compounds produced in different sugar-amino acid Maillard reaction model systems;Chen;Food Research International,2011
4. 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
5. Cui, H., Yu, J., Zhai, Y., Feng, L., Chen, P., Hayat, Ho, C.-T. (2021). Formation and fate of Amadori rearrangement products in Maillard reaction. Trends in Food Science & Technology, 115, 391-408. https://doi.org/10.1016/j.tifs.2021.06.055.
Cited by 14 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Agar-gelatin Maillard conjugates used for Pickering emulsion stabilization;Carbohydrate Polymers;2024-09
2. Strategies to mitigate acrylamide development in bakery products: Effect of asparagine content in flour and tartaric acid addition in biscuit formulation;LWT;2024-07
3. The potential meat flavoring derived from Maillard reaction products of rice protein isolate hydrolysate-xylose via the regulation of temperature and cysteine;Food Chemistry: X;2024-06
4. Novel analysis of food processes by terahertz spectral imaging: A review of recent research findings;Trends in Food Science & Technology;2024-05
5. GC-IMS-Based Volatile Characteristic Analysis of Hypsizygus marmoreus Dried by Different Methods;Foods;2024-04-25
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3