Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine-Reference-Cited by-同舟云学术

Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine

Published:2017 Issue:72 Volume:7 Page:45442-45451
ISSN:2046-2069
Container-title:RSC Adv.
language:en
Short-container-title:RSC Adv.

Author:

Cui Heping¹²³⁴⁵,Jia Chengsheng¹²³⁴⁵,Hayat Khizar⁶⁷⁸⁹¹⁰,Yu Jingyang¹²³⁴⁵,Deng Shibin¹²³⁴⁵,Karangwa Eric¹²³⁴⁵,Duhoranimana Emmanuel¹²³⁴⁵,Xia Shuqin¹²³⁴⁵,Zhang Xiaoming¹²³⁴⁵^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology

2. School of Food Science and Technology

3. Jiangnan University

4. Wuxi

5. People's Republic of China

6. Department of Food Science and Nutrition

7. College of Food and Agricultural Sciences

8. King Saud University

9. Riyadh 11451

10. Saudi Arabia

Abstract

An effective method for preparing Maillard reaction intermediate (MRI) derived from xylose (Xyl) and phenylalanine (Phe) in aqueous medium was proposed in this study.

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2017/RA/C7RA09355A

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