Effect of substrate ratios and temperatures on development of Maillard reaction and antioxidant activity of silver carp (Hypophthalmichthys molitrix) protein hydrolysate-glucose system

International Journal of Food Science and Technology

Volumn 46, Issue 12, 2011, Pages 2467-2474

  You, Juan ^a   Luo, Yongkang ^a   Shen, Huixing ^a   Song, Yongling ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidant; Glucose; Maillard reaction; Silver carp hydrolysate

Indexed keywords

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ABSORBANCES; ANTIOXIDANT; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; CORRELATION COEFFICIENT; FREE AMINO GROUPS; GOOD CORRELATIONS; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; PROTEIN HYDROLYSATE; RADICAL SCAVENGING ACTIVITY; REDUCING POWER; SILVER CARP; SILVER CARP HYDROLYSATE;

CHEMICAL REACTIONS; GLUCOSE; HYDROLYSIS; SILVER;

GLYCOSYLATION;

CYPRINIDAE; HYPOPHTHALMICHTHYS MOLITRIX; HYPOPHTHALMICHTHYS NOBILIS;

EID: 81255189634     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02769.x     Document Type: Article

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