Ribose-Induced Maillard Reaction as a Quality Index in Frozen Minced Chicken and Pork Meats
Author:
Affiliation:
1. Food Technology Division; School of Industrial Technology; Universiti Sains Malaysia; 11800 Penang Malaysia
2. Environmental Technology Division; School of Industrial Technology; Universiti Sains Malaysia; Penang Malaysia
Funder
e-Science Fund
Universiti Sains Malaysia
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12041/fullpdf
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4. Analytical methods for authentication of fresh vs. thawed meat - a review;Ballin;Meat Sci.,2008
5. Physicochemical changes in Pacific whiting muscle proteins during iced storage;Benjakul;J. Food Sci.,1997
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1. Bio-impedance measurements for meat quality determination of pork loins under repeated freeze-thaw treatments;Journal of Food Composition and Analysis;2024-01
2. The significance of Maillard reaction for species-specific detection gelatine in food industry;Journal of Physics: Conference Series;2021-01-01
3. Ribose-induced Maillard Reaction as an Analytical Method for Detection of Adulteration and Differentiation of Chilled and Frozen-thawed Minced Veal;Food Science of Animal Resources;2020-04
4. Heat capacities and thermodynamic functions of d-ribose and d-mannose;Journal of Thermal Analysis and Calorimetry;2018-03-08
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