Effects of processing conditions on hydrolysates of proteins from whole whey and formation of Maillard reaction products-Reference-Cited by-同舟云学术

Effects of processing conditions on hydrolysates of proteins from whole whey and formation of Maillard reaction products

Published:2021-07-18 Issue:9 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Morales García Jesús¹^ORCID,Herrera‐Rocha Fabio¹,Cavajalino Andrés Suarez¹,Duran Baron Ricardo²,González Barrios Andrés Fernando¹,Udenigwe Chibuike C.³

Affiliation:

1. Grupo de Diseño de Productos y Procesos (GDPP) Department of Chemical and Food Engineering Universidad de los Andes Bogotá Colombia

2. Grupo de Optimización Agroindustrial Department of Agroindustrial Engineering Universidad Popular del Cesar Valledupar Colombia

3. School of Nutrition Sciences University of Ottawa Ottawa ON Canada

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15469

Reference54 articles.

1. Chemistry of 2-Acetyl-1-pyrroline, 6-Acetyl-1,2,3,4-tetrahydropyridine, 2-Acetyl-2-thiazoline, and 5-Acetyl-2,3-dihydro-4H-thiazine: Extraordinary Maillard Flavor Compounds

2. Functional, rheological, microstructural and antioxidant properties of quinoa flour in dispersions as influenced by particle size

3. A new method for rapid determination of carbohydrate and total carbon concentrations using UV spectrophotometry

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

5. Production and characterisation of whey protein hydrolysate having antioxidant activity from cheese whey

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