Effects of Water Content on Volatile Generation and Peptide Degradation in the Maillard Reaction of Glycine, Diglycine, and Triglycine-Reference-Cited by-同舟云学术

Effects of Water Content on Volatile Generation and Peptide Degradation in the Maillard Reaction of Glycine, Diglycine, and Triglycine

Published:2005-07-07 Issue:16 Volume:53 Page:6443-6447
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lu Chih-ying¹,Hao Zhigang¹,Payne Richard¹,Ho Chi-Tang¹

Affiliation:

1. Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520, and Colgate-Palmolive Company, 909 River Road, P.O. Box 1343, Piscataway, New Jersey 08855-1343

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf050534p

Reference32 articles.

1. Analysis of Taste-Active Compounds in an Enzymatic Hydrolysate of Deamidated Wheat Gluten

2. Isolation and identification of acidic oligopeptides occurring in a flavor potentiating fraction from a fish protein hydrolysate

3. Investigations of peptides and proteases in green coffee beans

4. Glucose-diglycine condensation product participating in oxygen-dependent browning

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