Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates

Food Chemistry

Volumn 230, Issue , 2017, Pages 507-515

  Abdelhedi, Ola ^a   Mora, Leticia ^b   Jemil, Ines ^a   Jridi, Mourad ^a   Toldrá, Fidel ^b   Nasri, Moncef ^a   Nasri, Rim ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Antioxidant activities; Glycation degree; Low molecular weight peptides; Maillard reaction; Ultrasound

Indexed keywords

ANTIOXIDANTS; CHEMICAL REACTIONS; GLYCOSYLATION; MOLECULAR WEIGHT; PEPTIDES; SUGAR (SUCROSE); ULTRASONICS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANT PROPERTIES; GLYCATION; LOW-MOLECULAR-WEIGHT PEPTIDES; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; ULTRASOUND PRE TREATMENTS;

PROTEINS;

AMINO ACID; PROTEIN HYDROLYSATE; SUCROSE; ANTIOXIDANT;

ANTIOXIDANT ACTIVITY; ARTICLE; BITTER TASTE; COLOR; CONTROLLED STUDY; GLYCATION; HEATING; MOLECULAR WEIGHT; PH; ULTRAFILTRATION; ULTRASOUND; ULTRAVIOLET SPECTROSCOPY; VISCERA; CHEMISTRY; ECHOGRAPHY; PROCEDURES;

ANTIOXIDANTS; MAILLARD REACTION; SUCROSE; ULTRASONOGRAPHY;

EID: 85015738538     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.03.053     Document Type: Article

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