Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction system-Reference-Cited by-同舟云学术

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Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction system

Published:2011-06-14 Issue:13 Volume:91 Page:2457-2462
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Su Guowan,Cui Chun,Ren Jiaoyan,Yang Bao,Zhao Mouming

Funder

Science and Technology Program of Guangdong Province

National High Technology Research and Development Program of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.4487/fullpdf

Reference33 articles.

1. Effect of in vitro enzymatic digestion on antioxidant activity of coffee melanoidins and fractions;Rufián-Henares;J Agric Food Chem,2007

2. Interactions between coffee melanoidins and flavour compounds: impact of freeze-drying (method and time) and roasting degree of coffee on melanoidins retention capacity;Andriot;Food Chem,2004

3. Chemical and biochemical properties of casein-sugar Maillard reaction products;Jing;Food Chem Toxicol,2002

4. Reducing sugars effect on available lysine loss of casein by moderate heat treatment;Naranjo;Food Chem,1998

5. Kinetics of the glucose/glycine Maillard reaction pathways: influences of pH and reactant initial concentrations;Martins;Food Chem,2005b

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