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Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction.
Chiang, Jie Hong; Eyres, Graham T; Silcock, Patrick J; Hardacre, Allan K; Parker, Michael E.
Afiliação
  • Chiang JH; School of Food and Advanced Technology, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand; Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand.
  • Eyres GT; Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
  • Silcock PJ; Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
  • Hardacre AK; School of Food and Advanced Technology, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand.
  • Parker ME; School of Food and Advanced Technology, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand. Electronic address: M.E.Parker@massey.ac.nz.
Food Res Int ; 123: 642-649, 2019 09.
Article em En | MEDLINE | ID: mdl-31285014
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Osso e Ossos / Reação de Maillard / Aromatizantes / Carne Vermelha Limite: Animals Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Osso e Ossos / Reação de Maillard / Aromatizantes / Carne Vermelha Limite: Animals Idioma: En Ano de publicação: 2019 Tipo de documento: Article