Changes in physicochemical and antioxidant properties of egg white during the Maillard reaction induced by alkali
Ji'en Tan, Tiantian Liu, Yao Yao, Na Wu, Huaying Du, Mingsheng Xu, Mingfu Liao, Yan Zhao, Yonggang Tu
Topics & Concepts
Maillard reactionChemistryAntioxidantBrowningAlkali metalABTSCysteineNuclear chemistryAbsorbanceScavengingFood scienceOrganic chemistryChromatographyEnzymeDPPHAdvanced Glycation End Products researchProtein Hydrolysis and Bioactive PeptidesPhytochemicals and Antioxidant Activities