Formation mechanism of volatile and non-volatile compounds in peptide-xylose Maillard reaction

Food Research International

Volumn 54, Issue 1, 2013, Pages 683-690

  Xu, Qianqian ^a   Liu, Jianbin ^a   Song, Huanlu ^a   Zou, Tingting ^a   Liu, Ye ^a   Zhang, Songpei ^a  

^a BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

Author keywords

13C5 xylose; ESI Q TOF MS; Formation mechanism; GC O MS; Maillard reaction model system; Peptide

Indexed keywords

ESI Q-TOF MS; FORMATION MECHANISM; FORMATION PATHWAYS; GC-O-MS; HETEROCYCLIC COMPOUND; MAILLARD REACTION; NON-VOLATILE COMPOUNDS; PROTEIN HYDROLYSATE;

AMINO ACIDS; CHEMICAL REACTIONS; GLYCOSYLATION; MASS SPECTROMETRY; PEPTIDES; THIOPHENE;

VOLATILE ORGANIC COMPOUNDS;

EID: 84883636660     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.07.066     Document Type: Article

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