Color and flavor of flaxseed protein hydrolysates Maillard reaction products: effect of cysteine, initial pH, and thermal treatment
Sign Up to like & getrecommendations! Published in 2019 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2019.1573830
Abstract: ABSTRACT The effects of cysteine, initial pH, and thermal treatment on the color and flavor derived from Maillard reaction of flaxseed protein hydrolysates were investigated. Browning and color of Maillard reaction products (MRPs) were inhibited… read more here.
Keywords: initial thermal; cysteine initial; flavor; maillard reaction ... See more keywords