✦ LIBER ✦

Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system

✍ Scribed by Eric, Karangwa; Raymond, Linda Virginie; Huang, Meigui; Cheserek, Maureen Jepkorir; Hayat, Khizar; Savio, Nshimiyimana Dominique; Amédée, Mukasa; Zhang, Xiaoming

Book ID: 122055026
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 581 KB
Volume: 54
Category: Article
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2013.09.034

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Sensory Characteristics and Antioxidant

Sensory Characteristics and Antioxidant Activities of Maillard Reaction Products from Soy Protein Hydrolysates with Different Molecular Weight Distribution

✍ Liu, Ping; Huang, Meigui; Song, Shiqing; Hayat, Khizar; Zhang, Xiaoming; Xia, Sh 📂 Article 📅 2010 🏛 Springer-Verlag 🌐 English ⚖ 319 KB

Transglutaminase cross-linking effect on

Transglutaminase cross-linking effect on sensory characteristics and antioxidant activities of Maillard reaction products from soybean protein hydrolysates

✍ Song, Na; Tan, Chen; Huang, Meigui; Liu, Ping; Eric, Karangwa; Zhang, Xiaoming; 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 278 KB

Antioxidant capacity of maillard reactio

Antioxidant capacity of maillard reaction products formed by a porcine plasma protein hydrolysate-sugar model system as related to chemical characteristics

✍ Liu, Qian; Li, Jing; Kong, Baohua; Jia, Na; Li, Peijun 📂 Article 📅 2013 🏛 The Korean Society of Food Science and Technology 🌐 English ⚖ 520 KB

Effect of Maillard reaction products der

Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausages

✍ Weizheng Sun; Mouming Zhao; Chun Cui; Qiangzhong Zhao; Bao Yang 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 427 KB

Antioxidant Activity and Chemical Proper

Antioxidant Activity and Chemical Properties of Crude and Fractionated Maillard Reaction Products Derived from Four Sugar–Amino Acid Maillard Reaction Model Systems

✍ Xiu-Min Chen; David D. Kitts 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 192 KB

Antioxidant activity of Maillard reactio

Antioxidant activity of Maillard reaction products derived from stingray (Himantura signifier) non-protein nitrogenous fraction and sugar model systems

✍ Limsuwanmanee, Jutaporn; Chaijan, Manat; Manurakchinakorn, Supranee; Panpipat, W 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 443 KB