Variation of moisture state and taste characteristics during vacuum drying of Maillard reaction intermediates of hydrolyzed soybean protein and characterization of browning precursors via fluorescence spectroscopy
Huang Chen, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi‐Tang Ho
Topics & Concepts
BrowningMaillard reactionChemistryUmamiTasteHydrolysisFood scienceDehydrationWater activityMoistureHydrolysateFluorescence spectroscopyFluorescenceChromatographyWater contentBiochemistryOrganic chemistryPhysicsEngineeringGeotechnical engineeringQuantum mechanicsAdvanced Glycation End Products researchBiochemical effects in animalsProtein Hydrolysis and Bioactive Peptides