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Effect of enzymatic Maillard reaction conditions on physicochemical properties, nutrition, fatty acids composition and key aroma compounds of fragrant rapeseed oil.
Huang, He; Chu, Baijun; Yuan, Qiaona; Gao, Pan; Zhong, Wu; Yin, Jiaojiao; Hu, Chuanrong; He, Dongping; Jiang, Xiaoming; Wang, Xingguo.
Afiliação
  • Huang H; Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
  • Chu B; COFCO Nutrition and Health Research Institute Co., Ltd, Beijing, China.
  • Yuan Q; Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
  • Gao P; Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
  • Zhong W; Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
  • Yin J; Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
  • Hu C; Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
  • He D; Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
  • Jiang X; Wuhan Institute for Food and Cosmetic Control, Wuhan, China.
  • Wang X; International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi, China.
J Sci Food Agric ; 104(4): 1953-1961, 2024 Mar 15.
Article em En | MEDLINE | ID: mdl-37897493
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Reação de Maillard / Compostos Orgânicos Voláteis Idioma: En Ano de publicação: 2024 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Reação de Maillard / Compostos Orgânicos Voláteis Idioma: En Ano de publicação: 2024 Tipo de documento: Article