Characterization of the Maillard Reaction of Enzyme-Hydrolyzed Wheat Protein Producing Meaty Aromas

Food and Bioprocess Technology

Volumn 5, Issue 4, 2012, Pages 1287-1294

  Sun, Liping ^a   Zhuang, Yongliang ^a  

^a KUNMING UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Acrylamide; Flavors; Maillard reaction; Spectrophotometry; Wheat protein

Indexed keywords

ABSORBANCE PEAK; ABSORBANCES; ACRYLAMIDES; HIGHER TEMPERATURES; LOW MOLECULAR WEIGHT; MAILLARD; MAILLARD REACTION; MELANOIDINS; MODEL SYSTEM; OPTIMUM CONDITIONS; PRODUCTION QUALITY; TIME-TEMPERATURE; ULTRA-VIOLET; UV ABSORBANCE; WHEAT PROTEINS;

AMIDES; AMINO ACIDS; ENZYMES; FLAVORS; FLUORESCENCE; GLYCOSYLATION; HYDROLYSIS; ODORS; PROTEINS; SPECTROPHOTOMETRY; SUGARS;

CHEMICAL REACTIONS;

TRITICUM AESTIVUM;

EID: 84859430059     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0406-5     Document Type: Article

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