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Formation mechanism of volatile and non-volatile compounds in peptide–xylose Maillard reaction

✍ Scribed by Xu, Qianqian; Liu, Jianbin; Song, Huanlu; Zou, Tingting; Liu, Ye; Zhang, Songpei

Book ID
121956812
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
632 KB
Volume
54
Category
Article
ISSN
0963-9969

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✍ 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