Effect of Hydroxymethylfurfural and Low-Molecular-Weight Chitosan on Formation of Acrylamide and Hydroxymethylfurfural during Maillard Reaction in Glucose and Asparagine Model Systems

The aim of this research was to investigate the effects of the addition of 0.5% hydroxymethylfurfural (HMF) and low molecular chitosan on acrylamide and HMF formation in a food model system, which contains 0.5% glucose, asparagine, and HMF within 30 min of heating at 180 °C. At an interval of 10 min...

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Detalles Bibliográficos
Autores principales: Lin, Hong-Ting Victor, Chan, Der-Sheng, Kao, Ling-Yu, Sung, Wen-Chieh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8229482/
https://www.ncbi.nlm.nih.gov/pubmed/34201113
http://dx.doi.org/10.3390/polym13121901

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8229482/
https://www.ncbi.nlm.nih.gov/pubmed/34201113
http://dx.doi.org/10.3390/polym13121901

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