Microwaves affect the formation of volatile compounds in peper powder by changing the nucleophilic addition reactions in Maillard reactions

We explored the effect of microwave heating (MWH) and electric heating (ETH) on the volatile compounds (VCs) of pepper (Capsicum annuum L.). The spectral of the produced melanoidins by baking were used to screen samples with similar baking degrees. Mass spectrometry was used to detect the difference...

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Detalles Bibliográficos
Autores principales: Wang, Zhisong, Liu, Xiang, Fang, Yihua, Wang, Xueya, Hu, Ying, Li, Yan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534142/
https://www.ncbi.nlm.nih.gov/pubmed/37780296
http://dx.doi.org/10.1016/j.fochx.2023.100828

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534142/
https://www.ncbi.nlm.nih.gov/pubmed/37780296
http://dx.doi.org/10.1016/j.fochx.2023.100828

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