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The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products

In recent years, Maillard peptides have attracted considerable attention of food researchers due to their distinct flavor properties in food processing. We investigated the structure and flavor properties of the newly developed low-sodium seasoning salt with sesame seed hydrolysate Maillard products...

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Detalles Bibliográficos
Autores principales:	Hu, Long-Teng, Elam, Elnur, Ni, Zhi-Jing, Shen, Yi, Xia, Bing, Thakur, Kiran, Jiang, Li, Zhang, Jian-Guo, Wei, Zhao-Jun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2021
Materias:	Article(s) from the Special Issue on 5th International Symposium on Phytochemicals in Medicine and Food by Shao-Ping Nie and Jiaoyan Ren Ren
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8568604/ https://www.ncbi.nlm.nih.gov/pubmed/34761203 http://dx.doi.org/10.1016/j.fochx.2021.100148

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