Impact of ternary NADES prepared from proline, glucose and water on the Maillard reaction: Reaction activity, Amadori compound yield, and taste-enhancing ability.

Su, Guowan; Yu, Zixiang; Wang, Huayang; Zhao, Mouming; Zhao, Tiantian; Zhang, Jianan

Su, Guowan; Yu, Zixiang; Wang, Huayang; Zhao, Mouming; Zhao, Tiantian; Zhang, Jianan.

Afiliación

Su G; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Yu Z; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 511458, China.
Wang H; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Zhao M; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 511458, China.
Zhao T; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Zhang J; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 511458, China.

Food Chem X ; 20: 100905, 2023 Dec 30.

Article en En | MEDLINE | ID: mdl-37854794

Palabras clave

Amadori rearrangement product; Maillard reaction; Natural deep eutectic solvents (NADES); Saltiness-enhancing; Umami-enhancing

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos

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