Effects of high-intensity ultrasound and oil type on the Maillard reaction of d-glucose and glycine in oil-in-water systems
Author:
Publisher
Springer Science and Business Media LLC
Subject
Public Health, Environmental and Occupational Health,Food Science
Link
http://www.nature.com/articles/s41538-017-0010-4.pdf
Reference37 articles.
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3. Martins, S. I. & van Boekel, M. A. Melanoidins extinction coefficient in the glucose/glycine Maillard reaction. Food Chem. 83, 135–142 (2003).
4. Guan, Y. G., Wang, J., Yu, S. J., Xu, X. B. & Zhu, S. M. Effects of ultrasound intensities on a glycin–maltose model system–a means of promoting Maillard reaction. Int. J. Food Sci. Tech. 45, 758–764 (2010).
5. Guan, Y.-G. et al. Effects of ultrasound on a glycin–glucose model system—A means of promoting maillard reaction. Food Bioprocess Tech. 4, 1391–1398 (2011).
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