Ultrasound-assisted formation of chitosan-glucose Maillard reaction products to fabricate nanoparticles with enhanced antioxidant activity

The influence of ultrasonic processing parameters including reaction temperature (60, 70 and 80 °C), time (0, 15, 30, 45 and 60 min) and amplitude (70, 85 and 100%) on the formation and antioxidant activity of Maillard reaction products (MRPs) in a solution of chitosan and glucose (1.5 wt% at mass r...

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Detalles Bibliográficos
Autores principales: Viturat, Supapit, Thongngam, Masubon, Lumdubwong, Namfone, Zhou, Weibiao, Klinkesorn, Utai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10267640/
https://www.ncbi.nlm.nih.gov/pubmed/37290152
http://dx.doi.org/10.1016/j.ultsonch.2023.106466

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10267640/
https://www.ncbi.nlm.nih.gov/pubmed/37290152
http://dx.doi.org/10.1016/j.ultsonch.2023.106466

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