Ultrasound-Assisted Preparation of Maillard Reaction Products Derived from Hydrolyzed Soybean Meal with Meaty Flavor in an Oil-In-Water System

In the present work, we prepared Maillard reaction products (MRPs) derived from enzyme hydrolyzed soybean meal with ultrasound assistance in an oil-(oxidized lard)-in-water system (UEL-MRPs) or oil-free system (UN-MRPs), and the effect of ultrasound on the properties of the obtained MRPs was evaluat...

Descripción completa

Detalles Bibliográficos
Autores principales: Ye, Yongkang, Dai, Shengquan, Zhang, Hongyan, He, Shudong, Hu, Wanwan, Cao, Xiaodong, Wei, Zhaojun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9655089/
https://www.ncbi.nlm.nih.gov/pubmed/36364060
http://dx.doi.org/10.3390/molecules27217236

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9655089/
https://www.ncbi.nlm.nih.gov/pubmed/36364060
http://dx.doi.org/10.3390/molecules27217236

Ejemplares similares