The colorants, antioxidants, and toxicants from nonenzymatic browning reactions and the impacts of dietary polyphenols on their thermal formation
Author:
Affiliation:
1. School of Food Science and Technology
2. Shanghai Ocean University
3. Shanghai
4. P. R. China
5. Institute for Food & Bioresource Engineering
6. College of Engineering
7. Peking University
Abstract
Nonenzymatic browning reactions proceed with the starting reactants of sugar and/or protein during thermal processing and storage of food.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2015/FO/C4FO00996G
Reference94 articles.
1. Review of non-enzymatic browning and antioxidant capacity in processed foods
2. Unraveling the Chemical Composition of Caramel
Cited by 36 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Saccharomyces boulardii improves clinical and paraclinical indices in overweight/obese knee osteoarthritis patients: a randomized triple-blind placebo-controlled trial;European Journal of Nutrition;2024-05-18
2. Green tea marinades can reduce formaldehyde of pan-fried pork via Mannich reaction mechanism;LWT;2024-04
3. Brown sugar aroma: Key aroma-active compounds, formation mechanisms and influencing factors during processing;Journal of Food Composition and Analysis;2024-04
4. Effects of preharvest factors on antidiabetic potential of some foods and herbal plants;Brazilian Journal of Biology;2024
5. A novel strategy for inhibiting AGEs in fried fish cakes: Grape seed extract surimi slurry coating;Food Control;2023-12
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3