Molecular Basis for the Simultaneous Enhancement of the Aroma-Generating Capacity and Bioactivity of Maillard Reaction Precursors through Mechanochemistry-Reference-Cited by-同舟云学术

Molecular Basis for the Simultaneous Enhancement of the Aroma-Generating Capacity and Bioactivity of Maillard Reaction Precursors through Mechanochemistry

Published:2022-10-13 Issue:42 Volume:70 Page:13637-13650
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Xing Haoran¹^ORCID,Mu Kaiwen²,Kitts David D.²^ORCID,Yaylayan Varoujan A.¹^ORCID

Affiliation:

1. Department of Food Science & Agricultural Chemistry, McGill University, 21111 Lakeshore, Sainte Anne de Bellevue, Quebec, CanadaH9X 3V9

2. Food Science, Food, Nutrition, and Health Program, Faculty of Land and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, British Columbia, CanadaV6T 1Z4

Funder

Fonds de Recherche du Qu?bec - Nature et Technologies

Natural Sciences and Engineering Research Council of Canada

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c05644

Reference50 articles.

1. The Maillard Reaction

2. Process and Reaction Flavors: An Overview

3. ANTIOXIDATIVE MAILLARD REACTION PRODUCTS III. APPLICATION IN COOKIES

4. Antioxidative Maillard Reaction Products from Reducing Sugars and Free Amino Acids in Cooked Ground Pork Patties

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