Sensory attributes and antioxidant capacity of Maillard reaction products derived from xylose, cysteine and sunflower protein hydrolysate model system

Food Research International

Volumn 54, Issue 2, 2013, Pages 1437-1447

  Eric, Karangwa ^a   Raymond, Linda Virginie ^a   Huang, Meigui ^b   Cheserek, Maureen Jepkorir ^a,c   Hayat, Khizar ^d   Savio, Nshimiyimana Dominique ^a   Amédée, Mukasa ^a   Zhang, Xiaoming ^a  

^a JIANGNAN UNIVERSITY   (China)

^b NANJING FORESTRY UNIVERSITY   (China)

^c EGERTON UNIVERSITY   (Kenya)

^d Tobe Camp University Road Abbottabad   (Pakistan)

Author keywords

Antioxidant activity; Maillard reaction product; Sensory attributes; Soybean; Sunflower

Indexed keywords

ANTI-OXIDANT ACTIVITIES; MAILLARD REACTION PRODUCTS; SENSORY ATTRIBUTES; SOYBEAN; SUNFLOWER;

AMINO ACIDS; GLYCOSYLATION; HYDROLYSIS;

AGENTS;

EID: 84887003621     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.09.034     Document Type: Article

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