Analysis of Advanced Glycation End products in ribose-, glucose- and lactose-crosslinked gelatin to correlate the physical changes induced by Maillard reaction in films-Reference-Cited by-同舟云学术

Analysis of Advanced Glycation End products in ribose-, glucose- and lactose-crosslinked gelatin to correlate the physical changes induced by Maillard reaction in films

Published:2021-08 Issue: Volume:117 Page:106736
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Etxabide Alaitz^ORCID,Kilmartin Paul A.,Maté Juan I.,Prabakar Sujay,Brimble Margaret^ORCID,Naffa Rafea^ORCID

Funder

Government of Spain Ministry of Science, Innovation and Universities

New Zealand Ministry of Business Innovation and Employment

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference42 articles.

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4. Investigation of the physicochemical, antimicrobial and antioxidant properties of gelatin-chitosan edible film mixed with plant ethanolic extracts;Bonilla;Food Bioscience,2016

5. Fluorescence and color as markers for the Maillard reaction in milk-cereal based infant foods during storage;Bosch;Food Chemistry,2007

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