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The Effect of Water Content on Volatile Formation from the Maillard Reaction of Peptides and Glucose

โœ Scribed by C Y LU; R PAYNE; C T HO

Book ID
111479072
Publisher
John Wiley and Sons
Year
2005
Tongue
English
Weight
36 KB
Volume
1043
Category
Article
ISSN
0890-6564

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Effects of lard on the formation of vola
Effects of lard on the formation of volatiles from the Maillard reaction of cysteine with xylose
โœ Yongxia Xu; Qingchan Chen; Shengjiao Lei; Peng Wu; Gang Fan; Xiaoyun Xu; Siyi Pa ๐Ÿ“‚ Article ๐Ÿ“… 2011 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 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