Preparation of N ‐(1‐Deoxy‐Α‐D‐Xylulos‐1‐Yl)‐Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process-Reference-Cited by-同舟云学术

Preparation of N ‐(1‐Deoxy‐Α‐D‐Xylulos‐1‐Yl)‐Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process

Published:2019-07-17 Issue:8 Volume:84 Page:2171-2180
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Xu Man¹,Cui Heping¹,Sun Fuli¹,Jia Chengsheng¹,Zhang Song‐Lin²,Hussain Shahzad³,Tahir Muhammad Usman⁴,Zhang Xiaoming¹^ORCID,Hayat Khizar³

Affiliation:

1. State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan Univ. 1800 Lihu Road Wuxi Jiangsu 214122 China

2. Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material EngineeringJiangnan Univ. Wuxi Jiangsu 214122 China

3. Dept. of Food Science and Nutrition, College of Food and Agricultural SciencesKing Saud Univ. P. O. Box 2460 Riyadh 11451 Saudi Arabia

4. Dept. of Plant Production, College of Food and Agricultural SciencesKing Saud Univ. P. O. Box 2460 Riyadh 11451 Saudi Arabia

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14733

Reference35 articles.

1. Analysis of Volatile Compounds from Various Types of Barley Cultivars