Maillard conjugates and their potential in food and nutritional industries: A review-Reference-Cited by-同舟云学术

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Maillard conjugates and their potential in food and nutritional industries: A review

Published:2020-09-07 Issue:4 Volume:1 Page:382-397
ISSN:2643-8429
Container-title:Food Frontiers
language:en
Short-container-title:Food Frontiers

Author:

Liu Xiang¹,Xia Bing¹,Hu Long‐Teng¹,Ni Zhi‐Jing¹²³,Thakur Kiran¹,Wei Zhao‐Jun¹²³^ORCID

Affiliation:

1. School of Food and Biological Engineering Hefei University of Technology Hefei China

2. School of Biological Science and Engineering North Minzu University Yinchuan China

3. Anhui Province Key Laboratory of Functional Compound Seasoning Anhui Qiangwang Seasoning Food Co. Ltd. Jieshou China

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fft2.43

Reference187 articles.

1. Peeling, drying temperatures, and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour

2. Assay of advanced glycation endproducts in selected beverages and food by liquid chromatography with tandem mass spectrometric detection

3. Identification of n epsilon‐carboxymethyllysine as a degradation product of fructoselysine in glycated protein;Ahmed M. U.;Journal of Biological Chemistry,1986

4. Mitigation of acrylamide and hydroxymethyl furfural in instant coffee by yeast fermentation

5. Enzyme-based processing of soybean carbohydrate: Recent developments and future prospects

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