Physicochemical and flavour characteristics of Maillard reaction products derived from Aloididae aloidi muscle enzymatic hydrolysates coupled with High‐Pressure Processing-Reference-Cited by-同舟云学术

Physicochemical and flavour characteristics of Maillard reaction products derived from Aloididae aloidi muscle enzymatic hydrolysates coupled with High‐Pressure Processing

Published:2020-10-03 Issue:4 Volume:56 Page:1766-1776
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Bu Ying¹²³,Zhu Lunwei¹²³,Xu Wenting¹²³,Zhu Wenhui¹²³^ORCID,Liu He¹²³,Li Jianrong¹²³,Li Xuepeng¹²³

Affiliation:

1. College of Food Science and Engineering Bohai University No. 19, Keji Road Jinzhou Liaoning121013China

2. National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19, Keji Road Jinzhou Liaoning121013China

3. The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities No. 19, Keji Road Jinzhou Liaoning121013China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14802

Reference39 articles.

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3. Antioxidant activity of Maillard reaction products from a porcine plasma protein–sugar model system

4. Analysis of volatile components in frozen and dried scallops (Patinopecten yessoensis) by gas chromatography/mass spectrometry

5. Temperature and cysteine addition effect on formation of sunflower hydrolysate Maillard reaction products and corresponding influence on sensory characteristics assessed by partial least square regression

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