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Antioxidant Activity Improvement of Apples Juice Supplemented with Chitosan-Galactose Maillard Reaction Products
Chitosan-galactose Maillard reaction (CG) were prepared by heating at 100 °C for 3 hrs in a model system containing chitosan (CH) and 1%, 1.5% and 2% (w/v) of galactose. The results showed that the absorbance at 294 and 420 nm, the fluorescence intensity and the color differences of CG Maillard reac...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6943506/ https://www.ncbi.nlm.nih.gov/pubmed/31842485 http://dx.doi.org/10.3390/molecules24244557 |