Structural, antioxidant, aroma, and sensory characteristics of Maillard reaction products from sweet potato protein hydrolysates as influenced by different ultrasound-assisted enzymatic treatments
Ildephonse Habinshuti, Taihua Mu, Miao Zhang
Topics & Concepts
Maillard reactionChemistryUmamiFood scienceAromaEnzymatic hydrolysisAntioxidantSweetnessTasteHydrolysateBiochemistryHydrolysisMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesProtein Hydrolysis and Bioactive Peptides