Preparation of meaty flavor additive from soybean meal through the Maillard reaction

Meaty flavor additive was prepared from soybean meal hydrolysate and xylose in the method of Maillard reaction. Under the conditions of reaction temperature 120 ℃, time 120 min and cysteine addition 10%, the Maillard products had strong flavor of meat. The content of free amino acids was 4.941 μ mol...

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Detalles Bibliográficos
Autores principales: Huang, Xianhui, Wang, Peng, Xue, Wenlin, Cheng, Jie, Yang, Fuming, Yu, Dianyu, Shi, Yongge
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534126/
https://www.ncbi.nlm.nih.gov/pubmed/37780247
http://dx.doi.org/10.1016/j.fochx.2023.100780

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534126/
https://www.ncbi.nlm.nih.gov/pubmed/37780247
http://dx.doi.org/10.1016/j.fochx.2023.100780

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