Effects of high-intensity ultrasound and oil type on the Maillard reaction of d-glucose and glycine in oil-in-water systems

This study addresses the effect of high-intensity ultrasonic processing on four oil-in-water systems, using sunflower, peanut, olive and flaxseed oils, respectively, that contained an aqueous d-glucose and glycine Maillard reaction (MR) model system. The MR in the water phase was promoted as observe...

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Detalles Bibliográficos
Autores principales: Yu, Hang, Seow, Yi-Xin, Ong, Peter K. C., Zhou, Weibiao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6550160/
https://www.ncbi.nlm.nih.gov/pubmed/31304252
http://dx.doi.org/10.1038/s41538-017-0010-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6550160/
https://www.ncbi.nlm.nih.gov/pubmed/31304252
http://dx.doi.org/10.1038/s41538-017-0010-4

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