Comparison of Physicochemical and Antioxidant Properties of Egg-White Proteins and Fructose and Inulin Maillard Reaction Products

Food and Bioprocess Technology

Volumn 4, Issue 8, 2011, Pages 1489-1496

  Jing, Hao ^a   Yap, Melissa ^b,c   Wong, Peter Y Y ^b,d   Kitts, David D ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF BRITISH COLUMBIA   (Canada)

^c CANADIAN FOOD INSPECTION AGENCY   (Canada)

^d Mark Crest Foods Ltd   (Canada)

Author keywords

Antioxidant activity; Egg white proteins; Emulsifying activity; Fructose; Inulin; Maillard reaction products

Indexed keywords

ANTIOXIDANT ACTIVITIES; EGG WHITE PROTEINS; EMULSIFYING ACTIVITY; INULIN; MAILLARD REACTION PRODUCTS;

EMULSIFICATION; FLUORESCENCE; FRUCTOSE; GLYCOSYLATION; MIXTURES; POLYSACCHARIDES; RATING; REACTION PRODUCTS;

PROTEINS;

EID: 79959685581     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0279-7     Document Type: Article

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