Effect of sugar types on structural and flavor properties of peony seed derived Maillard reaction products-Reference-Cited by-同舟云学术

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Effect of sugar types on structural and flavor properties of peony seed derived Maillard reaction products

Published:2019-12-05 Issue:3 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Shang Ya‐Fang¹,Cao Heng¹,Wei Chao‐Kun¹,Thakur Kiran¹,Liao Ai‐Mei²,Huang Ji‐Hong²³,Wei Zhao‐Jun¹⁴^ORCID

Affiliation:

1. School of Food and Biological Engineering Hefei University of Technology Hefei People’s Republic of China

2. College of Biological Engineering Henan University of Technology Zhengzhou People’s Republic of China

3. Henan Cooperation Science and Technology Institute Zhengzhou People’s Republic of China

4. Anhui Province Key Laboratory of Functional Compound Seasoning Anhui Qiangwang seasoning Food Co., Ltd Jieshou People’s Republic of China

Funder

Zhongyuan scholars in Henan Province

Major Projects of Science and Technology in Anhui Province

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14341

Reference46 articles.

1. Characterization of Headspace Aroma Compounds of Freshly Brewed Arabica Coffees and Studies on a Characteristic Aroma Compound of Ethiopian Coffee

2. Effect of thermal treatment on aroma generation from bovine bone marrow extract during enzymatic hydrolysis

3. Towards producing novel fish gelatin films by combination treatments of ultraviolet radiation and sugars (ribose and lactose) as cross-linking agents

4. Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region

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3. Influence of reducing sugars and protein‐to‐sugar ratios on volatile profile, pH, and browning intensity of Maillard‐reacted nutritional yeast hydrolysate;International Journal of Food Science & Technology;2024-07-17

4. Studies on the Increasing Saltiness and Antioxidant Effects of Peanut Protein Maillard Reaction Products;Antioxidants;2024-05-29

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