Understanding the impact of pectin physicochemical variation on browning of simulated Maillard reaction system in thermal and storage processing
Jiaxing Hu, Xuan Li, Qingting Yu, Wenyue Wang, Jinfeng Bi
Topics & Concepts
Maillard reactionPectinBrowningChemistryFood scienceAmadori rearrangementSugarBiochemistryGlycationReceptorPhytochemicals and Antioxidant ActivitiesAdvanced Glycation End Products researchPolysaccharides and Plant Cell Walls