The potential meat flavoring generated from Maillard reaction products of wheat gluten protein hydrolysates-xylose: Impacts of different thermal treatment temperatures on flavor
Ao Sun, Lining Chen, Wei Wu, Olugbenga P. Soladoye, Yuhao Zhang, Yu Fu
Topics & Concepts
Maillard reactionChemistryXyloseUmamiHydrolysateFood scienceFlavorGlutenTasteOrganic chemistryHydrolysisFermentationMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals