Functional properties of chitosan-xylose Maillard reaction products and their application to semi-dried noodle

Carbohydrate Polymers

Volumn 92, Issue 2, 2013, Pages 1972-1977

  Zhu, Ke Xue ^a   Li, Jie ^a   Li, Man ^a   Guo, Xiao Na ^a   Peng, Wei ^a   Zhou, Hui Ming ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Chitosan; Maillard reaction product; Preservation; Semi dried noodle

Indexed keywords

ANTI-MICROBIAL ACTIVITY; BROWN COLOR; COOKING QUALITY; DPPH RADICAL SCAVENGING ACTIVITIES; FUNCTIONAL PROPERTIES; INHIBITORY ACTIVITY; INHIBITORY EFFECT; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; REDUCING POWER; ROOM TEMPERATURE; SEMI-DRIED NOODLE; SHELF LIFE; UV ABSORBANCE;

CHEMICAL REACTIONS; CHITOSAN; GLYCOSYLATION; WOOD PRESERVATION;

QUALITY CONTROL;

ANTIINFECTIVE AGENT; ANTIOXIDANT; CATECHOL OXIDASE; CHELATING AGENT; CHITOSAN; COPPER; XYLOSE;

ARTICLE; CHEMISTRY; COLOR; DRUG ANTAGONISM; FOOD CONTROL; FOOD HANDLING; FOOD QUALITY; FOOD STORAGE; GLYCATION; METHODOLOGY; TIME;

ANTI-INFECTIVE AGENTS; ANTIOXIDANTS; CATECHOL OXIDASE; CHELATING AGENTS; CHITOSAN; COLOR; COPPER; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD QUALITY; FOOD STORAGE; MAILLARD REACTION; TIME FACTORS; XYLOSE;

EID: 84871371059     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2012.11.078     Document Type: Article

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