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Understanding the impact of pectin physicochemical variation on browning of simulated Maillard reaction system in thermal and storage processing.
Hu, Jiaxing; Li, Xuan; Yu, Qingting; Wang, Wenyue; Bi, Jinfeng.
Afiliación
  • Hu J; Institute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing 100193, China.
  • Li X; Institute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing 100193, China. Electronic address: lixuan19880305@live.cn.
  • Yu Q; Institute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing 100193, China.
  • Wang W; Institute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing 100193, China.
  • Bi J; Institute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Beijing 100193, China. Electronic address: bjfcaas@126.com.
Int J Biol Macromol ; 240: 124347, 2023 Jun 15.
Article en En | MEDLINE | ID: mdl-37028628
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Reacción de Maillard / Lisina Idioma: En Revista: Int J Biol Macromol Año: 2023 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Reacción de Maillard / Lisina Idioma: En Revista: Int J Biol Macromol Año: 2023 Tipo del documento: Article País de afiliación: China