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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Materias: | |
| 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 |