Browning Intensity and Taste Change Analysis of Chicken Protein–Sugar Maillard Reaction System with Antioxidants and Different Drying Processes
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DOI: 10.1111/jfpp.13117
Abstract: Inhibitory effects of several antioxidants on the browning intensity of chicken protein–sugar Maillard reaction system were investigated. The results found that 1% (m/v) addition of NaCl had a certain effect on inhibiting browning, while only… read more here.
Keywords: browning intensity; maillard; protein sugar; chicken protein ... See more keywords
Detection of chicken DNA in commercial dog foods
Sign Up to like & getrecommendations! Published in 2022 at "BMC Veterinary Research"
DOI: 10.1186/s12917-022-03200-z
Abstract: Background These days the number of potential food allergens is very large, but chicken is one of the most common allergens in dogs. Elimination diet is one of the clinical tools for the diagnosis of… read more here.
Keywords: chicken dna; chicken protein; detection chicken; dog foods ... See more keywords