Aqueous Preparation of Maillard Reaction Intermediate from Glutathione and Xylose and its Volatile Formation During Thermal Treatment-Reference-Cited by-同舟云学术

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Aqueous Preparation of Maillard Reaction Intermediate from Glutathione and Xylose and its Volatile Formation During Thermal Treatment

Published:2019-11-13 Issue:12 Volume:84 Page:3584-3593
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Sun Fuli¹,Cui Heping¹,Zhan Huan¹,Xu Man¹,Hayat Khizar²,Tahir Muhammad Usman³,Hussain Shahzad²,Zhang Xiaoming¹^ORCID,Ho Chi‐Tang⁴

Affiliation:

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

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

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

4. Dept. of Food ScienceRutgers Univ. New Brunswick 08901 NJ USA

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14911

Reference42 articles.

1. Technology complexity, technology transfer mechanisms and sustainable development

2. The effects of temperature and pressure on the performance of Carboxen/PDMS fibres during solid phase microextraction (SPME) of headspace volatiles from cooked and raw turkey breast

3. Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor

4. Correlating Changes That Occur in Chemical Properties with the Generation of Antioxidant Capacity in Different Sugar-Amino Acid Maillard Reaction Models

5. Synergistic Effect of a Thermal Reaction and Vacuum Dehydration on Improving Xylose–Phenylalanine Conversion to N-(1-Deoxy-d-xylulos-1-yl)-phenylalanine during an Aqueous Maillard Reaction

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1. Effects of Reducing Sugars on Colour, Amino Acids, and Volatile Flavour Compounds in Thermally Treated Minced Chicken Carcass Hydrolysate;Foods;2024-03-24

2. Extraction, Isolation, Purification, and Potential Application of Xylose and Xylooligosaccharides from Lignocellulosic Biomass;Green Energy and Technology;2024

3. Efficient Formation of N-(1-Deoxy-d-ribulos-1-yl)-Glutathione via Limited Oxidation and Degradation of Glutathione during the Atmospheric–Vacuum Thermal Reaction;Journal of Agricultural and Food Chemistry;2023-11-08

4. Formation and conversion of flavour related compounds of thermal cooked Ruditapes philippinarum soup;International Journal of Food Science & Technology;2023-10-17

5. Glucose-Histidine Heyns compound: Preparation, characterization and fragrance enhancement;Carbohydrate Research;2023-10

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