Thiamine, cysteine and xylose added to the Maillard reaction of goat protein hydrolysate potentiates the formation of meat flavoring compounds
Viviane Maria de Sousa Fontes, Mércia de Sousa Galvão, Leila Moreira de Carvalho, Fabyan Laís do Nascimento Guedes, Marcos dos Santos Lima, Taliana Kênia Alencar Bezerra, Mario Estévez
Topics & Concepts
Maillard reactionHydrolysateChemistryAromaXyloseFood sciencePolyunsaturated fatty acidCysteineLipid oxidationStrecker amino acid synthesisFatty acidOrganic chemistryBiochemistryHydrolysisAntioxidantEnzymeFermentationEnantioselective synthesisCatalysisMeat and Animal Product QualityBiochemical effects in animalsProtein Hydrolysis and Bioactive Peptides