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Characteristics and antioxidant activity of Maillard reaction products from fructose-glycine oligomer

✍ Scribed by Ji-Sang Kim; Young-Soon Lee

Book ID
106266591
Publisher
The Korean Society of Food Science and Technology
Year
2010
Tongue
English
Weight
408 KB
Volume
19
Category
Article
ISSN
1226-7708

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## Abstract **BACKGROUND:** Light‐coloured and savoury‐tasting flavour enhancers are attractive to both consumers and food producers. The aim of this study was to investigate the colour‐inhibiting effect of L‐cysteine and thiamine during the Maillard reaction of soybean peptide and D‐xylose. The co