Cargando…
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...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2018
|
| Materias: | |
| 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 |