Comparative study of antioxidant and flavour characteristics of Maillard reaction products from five types of protein hydrolysates-Reference-Cited by-同舟云学术

Comparative study of antioxidant and flavour characteristics of Maillard reaction products from five types of protein hydrolysates

Published:2022-03-24 Issue:6 Volume:57 Page:3652-3664
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Habinshuti Ildephonse¹^ORCID,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 Road Haidian District Beijing 100193 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15689

Reference47 articles.

1. Antioxidant and cytoprotective effect of peptides produced by hydrolysis of whey protein concentrate with trypsin

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

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

4. Preparation of modified whey protein isolate with gum acacia by ultrasound maillard reaction

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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