𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of the Maillard reaction with xylose on the emulsifying properties of a shrimp hydrolysate (Pandalus borealis)

✍ Scribed by Nicolas Decourcelle; Claire Sabourin; Gaëlle Dauer; Fabienne Guérard

Book ID
116488856
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
446 KB
Volume
43
Category
Article
ISSN
0963-9969

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of xylose on the molecular and pa
Effect of xylose on the molecular and particle size distribution of peanut hydrolysate in Maillard reaction system
✍ Guowan Su; Chun Cui; Jiaoyan Ren; Bao Yang; Mouming Zhao 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 117 KB 👁 1 views

BACKGROUND: The Maillard reaction is a complex series of reactions between reducing sugars and amino groups. Changing any of reaction parameters would alter the reaction pathway. This study investigated the effect of xylose concentration on the molecular and particle size distribution of Maillard re

Effects of lard on the formation of vola
Effects of lard on the formation of volatiles from the Maillard reaction of cysteine with xylose
✍ Yongxia Xu; Qingchan Chen; Shengjiao Lei; Peng Wu; Gang Fan; Xiaoyun Xu; Siyi Pa 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 95 KB

## BACKGROUND: The presence of lipid oxidation products in the Maillard reaction pathway is of particular interest today. The objective of this study was to investigate the effect of lard and its oxidation products on the formation of volatiles from cysteine and xylose model systems. RESULTS: Head