Rapid preparation of the Amadori rearrangement product of glutamic acid - xylose through intermittent microwave heating and its browning formation potential in microwave thermal processing-Reference-Cited by-同舟云学术

Rapid preparation of the Amadori rearrangement product of glutamic acid - xylose through intermittent microwave heating and its browning formation potential in microwave thermal processing

Published:2024-04 Issue: Volume:181 Page:114075
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wang Xingwei,Cui Heping,Zhang Xiaoming,Yu Jingyang,Xia Shuqin,Ho Chi-Tang

Funder

Ministry of Science and Technology of the People's Republic of China

Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province

National Key Research and Development Program of China

Publisher

Elsevier BV

Reference33 articles.

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2. Identification and quantification of α-dicarbonyl compounds produced in different sugar-amino acid Maillard reaction model systems;Chen;Food Research International,2011

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 Agricultural and Food Chemistry,2018

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

5. Microwaves in organic synthesis. Thermal and non-thermal microwave effects;de la Hoz;Chemical Society Reviews,2005

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