Effect of Various Factors on the Formation of Aminoreductone During the Maillard Reaction

Vietnam Journal of Science and Technology
doi 10.15625/2525-2518/51/6/11633
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Publishing House for Science and Technology, Vietnam Academy of Science and Technology

Related search

Effect of the Maillard Reaction on Functional Properties of Chitosan.

Nippon Suisan Gakkaishi
Aquatic Science
1993English

Effect of the Maillard Reaction on the Attributes of Egg White Proteins

Agricultural and Biological Chemistry
1978English

Refuting the Formation of N-Nitrosamines by the Maillard Reaction

NIPPON SHOKUHIN KOGYO GAKKAISHI
1972English

Formation and Alterations of the Potentially Harmful Maillard Reaction Products During the Production and Storage of Brown Fermented Milk

Molecules
Organic ChemistryMolecular MedicineAnalytical ChemistryTheoretical ChemistryPharmaceutical ScienceMedicineDrug DiscoveryChemistryPhysical
2019English

Impact and Inhibitory Mechanism of Phenolic Compounds on the Formation of Toxic Maillard Reaction Products in Food

Frontiers of Agricultural Science and Engineering
AgriculturalBiotechnologyVeterinaryBiological Sciences
2018English

On Various Factors Affecting Formation of Isobutanol and Isoamyl Alcohol During Alcoholic Fermentation

Agricultural and Biological Chemistry
1966English

The Maillard Reaction in Powdered Infant Formula

Journal of Food and Nutrition Research
2019English

Effect of Milk Proteins Aggregation Using Transglutaminase and Maillard Reaction on Ca2+ Milk Gel

Kurdistan Journal of Applied Research
2018English

Correction: The Reduction Effect of Dietary Flavone C- And O-Glycosides on the Formation of Acrylamide and Its Correlation and Prediction With the Antioxidant Activity of Maillard Reaction Products

RSC Advances
ChemistryChemical Engineering
2014English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy