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Characterization and Antioxidant Activity of Products Derived from Xylose–Bovine Casein Hydrolysate Maillard Reaction: Impact of Reaction Time

The characterization and antioxidant activity on Maillard reaction products (MRPs) derived from xylose and bovine casein hydrolysate (BCH) was investigated at 100 °C and initial pH 8.0 as a function of reaction time. The pH values and free amino groups contents of xylose–BCH MRPs remarkably decrease...

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Detalles Bibliográficos
Autores principales:	Chen, Kun, Zhao, Jiajia, Shi, Xiaohan, Abdul, Qayum, Jiang, Zhanmei
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678432/ https://www.ncbi.nlm.nih.gov/pubmed/31277477 http://dx.doi.org/10.3390/foods8070242

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