Effects of pH on headspace volatiles and properties of Maillard reaction products derived from enzymatically hydrolyzed quinoa protein-xylose model system
Shereen N. Lotfy, Rasha Saad, Khaled F. El-Massrey, Hoda H. M. Fadel
Topics & Concepts
Maillard reactionChemistryXyloseBrowningHydrolysisAntioxidantYield (engineering)ChromatographyOrganic chemistryFood scienceFermentationMetallurgyMaterials scienceMeat and Animal Product QualitySensory Analysis and Statistical MethodsConsumer Attitudes and Food Labeling