Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review

Critical Reviews in Food Science and Nutrition

Volumn 56, Issue 7, 2016, Pages 1108-1125

  de Oliveira, Fabíola Cristina ^a,b   Coimbra, Jane Sélia dos Reis ^b   de Oliveira, Eduardo Basílio ^b   Zuñiga, Abraham Damian Giraldo ^c   Rojas, Edwin E Garcia ^d  

^a Campus Juiz de Fora)   (Brazil)

^b FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^c UNIVERSIDADE FEDERAL DO TOCANTINS   (Brazil)

^d FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

Author keywords

food industry; Glycation; techno functional properties

Indexed keywords

CARBOHYDRATES; FUNCTIONAL FOOD; GLYCOSYLATION; PROTEINS;

CONTROLLED CONDITIONS; FOOD APPLICATIONS; FOOD INDUSTRIES; FOOD PROTEINS; FUNCTIONAL CHARACTERISTICS; FUNCTIONAL PROPERTIES; GLYCATION; MAILLARD REACTION;

CHEMICAL REACTIONS;

CARBOHYDRATE DIET; POLYSACCHARIDE; PROTEIN INTAKE;

CARBOHYDRATE DIET; CHEMICAL PHENOMENA; CHEMISTRY; FOOD; GLYCATION; GLYCOSYLATION; HEAT; PROTEIN INTAKE;

CHEMICAL PHENOMENA; DIETARY CARBOHYDRATES; DIETARY PROTEINS; FOOD; GLYCOSYLATION; HOT TEMPERATURE; MAILLARD REACTION; POLYSACCHARIDES;

EID: 84969263385     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2012.755669     Document Type: Review

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