Process optimization and the relationship between the reaction degree and the antioxidant activity of Maillard reaction products of chicken liver protein hydrolysates

The aim of this study was to optimize the protein hydrolysates from chicken liver with xylose under Maillard reaction (MR) conditions using response surface methodology. The correlation between the browning degree, grafting degree, and the antioxidant activities of the Maillard reaction products (MR...

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Detalles Bibliográficos
Autores principales: Xiong, G.Y., Chen, X., Zhang, X.X., Miao, Y., Zou, Y., Wang, D.Y., Xu, W.M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Processing and Products
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7597858/
https://www.ncbi.nlm.nih.gov/pubmed/32616269
http://dx.doi.org/10.1016/j.psj.2020.03.027

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7597858/
https://www.ncbi.nlm.nih.gov/pubmed/32616269
http://dx.doi.org/10.1016/j.psj.2020.03.027

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