Maillard Reaction of Pidan White as Inhibited by Chinese Black Tea Extract (Camellia sinensis) in the Pickling Solution

Changes in Maillard reaction of pidan white were monitored with A(294), fluorescence intensity, and browning intensity during pickling in the absence and presence of Chinese black tea extract (Camellia sinensis) at levels of 2% and 5% together with 0.2% ZnCl(2) or 0.2% CaCl(2) up to 3 wk, followed b...

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Detalles Bibliográficos
Autores principales: Ganesan, Palanivel, Benjakul, Soottawat, Baharin, Badlishah Sham
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662143/
https://www.ncbi.nlm.nih.gov/pubmed/26761277
http://dx.doi.org/10.5851/kosfa.2014.34.4.403

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662143/
https://www.ncbi.nlm.nih.gov/pubmed/26761277
http://dx.doi.org/10.5851/kosfa.2014.34.4.403

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