Tracking the behavior of Maillard browning in lysine/arginine–sugar model systems under high hydrostatic pressure

Journal of the Science of Food and Agriculture

Volumn 97, Issue 15, 2017, Pages 5168-5175

  Ma, Xiao Juan ^a,b   Gao, Jin Yan ^a   Tong, Ping ^a   Li, Xin ^a   Chen, Hong Bing ^a  

^a NANCHANG UNIVERSITY   (China)

^b ZUNYI MEDICAL UNIVERSITY   (China)

Author keywords

arginine sugar model; high hydrostatic pressure; lysine sugar model; Maillard reaction

Indexed keywords

ARGININE; CARBOHYDRATE; LYSINE;

CHEMICAL MODEL; CHEMISTRY; GLYCATION; HEAT; HYDROSTATIC PRESSURE; PH;

ARGININE; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; HYDROSTATIC PRESSURE; LYSINE; MAILLARD REACTION; MODELS, CHEMICAL; SUGARS;

EID: 85021392543     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.8398     Document Type: Article

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