The interaction between lipid oxidation and the Maillard reaction model of lysine-glucose on aroma formation in fragrant sesame oil-Reference-Cited by-同舟云学术

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The interaction between lipid oxidation and the Maillard reaction model of lysine-glucose on aroma formation in fragrant sesame oil

Published:2024-06 Issue: Volume:186 Page:114397
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Hu Bei-bei,Yin Wen-ting,Zhang Heng-bo,Zhai Zhuo-qing,Liu Hua-min,Wang Xue-de

Funder

Earmarked Fund for China Agriculture Research System

Henan University of Technology

National Natural Science Foundation of China

Department of Science and Technology of Henan Province

Publisher

Elsevier BV

Reference49 articles.

1. Antioxidant activity of Maillard reaction products from a porcine plasma protein-sugar model system;Benjakul;Food Chemistry,2005

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

3. Non-enzymatic browning and the kinetic model of 5-hydroxymethylfurfural formation in residual solution of vinegar soaked-soybean;Chen;Industrial Crops and Products,2019

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

5. The number and position of unsaturated bonds in aliphatic aldehydes affect the cysteine-glucose Maillard reaction: Formation mechanism and comparison of volatile compounds;Du;Food Research International,2023

Cited by 2 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. Sesame lignans modulate aroma formation in sesame oil through the Maillard reaction and lipid oxidation in model systems;Food Chemistry;2024-11

2. Investigation on sweaty off-flavors in small mill sesame oil and its formation mechanism via molecular sensory science, preparative gas chromatography, and microbiomics;Food Chemistry;2024-09

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