Timely Addition of Glutathione for Its Interaction with Deoxypentosone To Inhibit the Aqueous Maillard Reaction and Browning of Glycylglycine–Arabinose System-Reference-Cited by-同舟云学术

Timely Addition of Glutathione for Its Interaction with Deoxypentosone To Inhibit the Aqueous Maillard Reaction and Browning of Glycylglycine–Arabinose System

Published:2019-05-24 Issue:23 Volume:67 Page:6585-6593
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lu Siyun¹,Cui Heping¹^ORCID,Zhan Huan¹,Hayat Khizar²,Jia Chengsheng¹^ORCID,Hussain Shahzad²,Tahir Muhammad Usman³,Zhang Xiaoming¹^ORCID,Ho Chi-Tang⁴^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, 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. Department of Plant Production, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia

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

Funder

Ministry of Science and Technology of the People's Republic of China

King Saud University

National Natural Science Foundation of China

National first-class discipline program of Food Science and Technology

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

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