Rapid preparation of the Amadori rearrangement product of glutamic acid - xylose through intermittent microwave heating and its browning formation potential in microwave thermal processing
Xingwei Wang, Heping Cui, Xiaoming Zhang, Jingyang Yu, Shuqin Xia, Chi‐Tang Ho
Topics & Concepts
BrowningMicrowaveAmadori rearrangementXyloseYield (engineering)DehydrationChemistryMaterials scienceFood scienceBiochemistryGlycationComposite materialFermentationComputer scienceReceptorTelecommunicationsMicrowave-Assisted Synthesis and ApplicationsFood Drying and ModelingBiopolymer Synthesis and Applications