✦ LIBER ✦

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

✍ Scribed by Song, Na; Tan, Chen; Huang, Meigui; Liu, Ping; Eric, Karangwa; Zhang, Xiaoming; Xia, Shuqin; Jia, Chengsheng

Book ID: 123210079
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 278 KB
Volume: 136
Category: Article
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2012.07.100

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

Contribution of sulfur-containing compou

Contribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates

✍ Meigui Huang; Ping Liu; Shiqing Song; Xiaoming Zhang; Khizar Hayat; Shuqin Xia; 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 210 KB 👁 1 views

## 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

Sensory attributes and antioxidant capac

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

✍ Eric, Karangwa; Raymond, Linda Virginie; Huang, Meigui; Cheserek, Maureen Jepkor 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 581 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

Characteristics and antioxidant activity

Characteristics and antioxidant activity of water-soluble Maillard reaction products from interactions in a whey protein isolate and sugars system

✍ Wang, Wen-qiong; Bao, Yi-hong; Chen, Ying 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 516 KB

Effect of substrate ratios and temperatu

Effect of substrate ratios and temperatures on development of Maillard reaction and antioxidant activity of silver carp (Hypophthalmichthys molitrix) protein hydrolysate–glucose system

✍ Juan You; Yongkang Luo; Huixing Shen; Yongling Song 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 791 KB