Improving the Flavor and Oxidation Resistance of Processed Sunflower Seeds with Maillard Peptides

Food and Bioprocess Technology

Volumn 12, Issue 5, 2019, Pages 809-819

  Chen, Huining ^a   Cui, Heping ^a   Zhang, Man ^a   Hayat, Khizar ^b   Yu, Jingyang ^a   Xia, Shuqin ^a   Zhai, Yun ^a   Zhang, Xiaoming ^a  

^a JIANGNAN UNIVERSITY   (China)

^b KING SAUD UNIVERSITY   (Saudi Arabia)

Author keywords

Boiled sunflower seeds; Flavor; Maillard peptide; Oxidation resistance

Indexed keywords

ELECTRONIC TONGUES; ODORS; OXIDATION RESISTANCE; SENSORY ANALYSIS;

AMINO-ACIDS; BOILED SUNFLOWER SEED; COMPONENT ANALYSIS; EVALUATION RESULTS; HIGH RESPONSE; HYBRID COMPOUNDS; MAILLARD; MAILLARD PEPTIDE; PYRAZINES; SUNFLOWER SEEDS;

PEPTIDES;

EID: 85062769267     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-019-02255-5     Document Type: Article

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