Effects of ultrasound‐assisted enzymatic hydrolysis and monosaccharides on structural, antioxidant and flavour characteristics of Maillard reaction products from sweet potato protein hydrolysates-Reference-Cited by-同舟云学术

Effects of ultrasound‐assisted enzymatic hydrolysis and monosaccharides on structural, antioxidant and flavour characteristics of Maillard reaction products from sweet potato protein hydrolysates

Published:2021-08-25 Issue:11 Volume:56 Page:6086-6099
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Habinshuti Ildephonse¹,Zhang Miao¹^ORCID,Sun Hong‐Nan¹,Mu Tai‐Hua¹^ORCID

Affiliation:

1. Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences; Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs No. 2 Yuan Ming Yuan West RoadHaidian District Beijing 100193 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15249

Reference52 articles.

1. Impact of Maillard reaction products on nutrition and health: Current knowledge and need to understand their fate in the human digestive system

2. Carcinogenicity of acrylamide in B6C3F1 mice and F344/N rats from a 2-year drinking water exposure

3. Change regularity of the characteristics of Maillard reaction products derived from xylose and Chinese shrimp waste hydrolysates

4. Modification of gelatin hydrolysates from grass carp (Ctenopharyngodon idellus) scales by Maillard reaction: Antioxidant activity and volatile compounds

5. Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein

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