Study on the Maillard Reaction Enhanced by Pulsed Electric Field in a Glycin-Glucose Model System

Food and Bioprocess Technology

Volumn 4, Issue 3, 2011, Pages 469-474

  Wang, Jun ^a   Guan, Yong Guang ^a   Yu, Shu Juan ^a   Zeng, Xin An ^a   Liu, Yan Yan ^a   Yuan, Shuai ^a   Xu, Ran ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Antioxidant activity; Glycin glucose model solution; Maillard reaction; Pulsed electric field

Indexed keywords

ABSORBANCES; ANTIOXIDANT ACTIVITIES; GLUCOSE CONTENT; GLUCOSE SOLUTION; GLYCIN-GLUCOSE MODEL SOLUTION; MAILLARD REACTION; MODEL SYSTEM; PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELD TREATMENTS;

CHEMICAL REACTIONS; ELECTRIC FIELDS;

GLUCOSE;

EID: 79951513439     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0340-6     Document Type: Article

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