Formation of Taste-Active Pyridinium Betaine Derivatives Is Promoted in Thermally Treated Oil-in-Water Emulsions and Alkaline pH-Reference-Cited by-同舟云学术

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Formation of Taste-Active Pyridinium Betaine Derivatives Is Promoted in Thermally Treated Oil-in-Water Emulsions and Alkaline pH

Published:2020-04-19 Issue:18 Volume:68 Page:5180-5188
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Troise Antonio Dario¹²^ORCID,Berton-Carabin Claire C.³,Vitaglione Paola¹,Fogliano Vincenzo⁴^ORCID

Affiliation:

1. Department of Agricultural Sciences, University of Naples Federico II, Portici, Naples 80055, Italy

2. Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, Naples 80147, Italy

3. Food Process Engineering Group, Wageningen University, Wageningen 6708 WG, The Netherlands

4. Food Quality and Design Group, Wageningen University, Wageningen 6708 WG, The Netherlands

Funder

Program ??STAR-L1? (Compagnia di San Paolo, University of Naples, Italy)

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c01446

Reference42 articles.

1. A review on the beneficial aspects of food processing

2. Baking, Ageing, Diabetes: A Short History of the Maillard Reaction

3. Modeling food matrix effects on chemical reactivity: Challenges and perspectives

4. Classification of the Maillard reaction: A conceptual approach

5. Bio-mediated generation of food flavors – Towards sustainable flavor production inspired by nature

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

2. Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties;Food Chemistry;2022-11

3. Formation and fate of Amadori rearrangement products in Maillard reaction;Trends in Food Science & Technology;2021-09

4. Interrelated Routes between the Maillard Reaction and Lipid Oxidation in Emulsion Systems;Journal of Agricultural and Food Chemistry;2020-10-15

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