Maillard Browning Inhibition by Ellagic Acid via Its Adduct Formation with the Amadori Rearrangement Product-Reference-Cited by-同舟云学术

Maillard Browning Inhibition by Ellagic Acid via Its Adduct Formation with the Amadori Rearrangement Product

Published:2021-08-24 Issue:34 Volume:69 Page:9924-9933
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cui Heping¹^ORCID,Wang Ziyan¹,Ma Mengyu¹,Hayat Khizar²,Zhang Qiang³,Xu Yan⁴^ORCID,Zhang Xiaoming¹^ORCID,Ho Chi-Tang⁵

Affiliation:

1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, P. R. China

2. Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P. O. Box 2460, Riyadh 11451, Saudi Arabia

3. Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiangwang Flavouring Food Co., Ltd., Jieshou 236500, P. R. China

4. School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China

5. Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States

Funder

China Postdoctoral Science Foundation

Natural Science Foundation of Jiangsu Province

National Natural Science Foundation of China

National First-class Discipline Program of Food Science and Technology

Collaborative innovation center of food safety and quality control in Jiangsu Province

Publisher

American Chemical Society (ACS)

Subject