Utilization of Maillard reaction in moist-dry-heating system to enhance physicochemical and antioxidative properties of dried whole longan fruit

This research aimed to enhance the physicochemical and antioxidant properties of dried whole longan fruit using Maillard reaction or non-enzymatic glycosylation (glycation) in a moist-dry-heating system at 60 °C with approximately 75% relative humidity for 5–50 days. During Maillard reaction, the br...

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Detalles Bibliográficos
Autores principales: Somjai, Chalermkwan, Siriwoharn, Thanyaporn, Kulprachakarn, Kanokwan, Chaipoot, Supakit, Phongphisutthinant, Rewat, Wiriyacharee, Pairote
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8166758/
https://www.ncbi.nlm.nih.gov/pubmed/34095586
http://dx.doi.org/10.1016/j.heliyon.2021.e07094

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8166758/
https://www.ncbi.nlm.nih.gov/pubmed/34095586
http://dx.doi.org/10.1016/j.heliyon.2021.e07094

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