α-Dicarbonyl compounds related to antimicrobial and antioxidant activity of maillard reaction products derived from xylose, cysteine and corn peptide hydrolysate
Sign Up to like & getrecommendations! Published in 2021 at "Food bioscience"
DOI: 10.1016/j.fbio.2021.100951
Abstract: Abstract Maillard reaction products (MRPs) were produced from xylose, cysteine and corn peptide by heating under various temperatures (100, 110, 120, 130 and 140 °C) and time intervals (60, 90, 120, 150 and 180 min). Results revealed… read more here.
Keywords: reaction products; corn peptide; xylose cysteine; activity ... See more keywords
Changes in volatile profiles of a refrigerated-reheated xylose-cysteine-lecithin reaction model analyzed by GC×GC-MS and E-nose.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16059
Abstract: The changes in the volatile profiles of a xylose-cysteine-lecithin reaction model were investigated by using comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS) in combination with headspace solid-phase microextraction (SPME) and electronic nose (E-nose) to evaluate the… read more here.
Keywords: cysteine lecithin; xylose cysteine; reaction; changes volatile ... See more keywords