Characterization and Antioxidant Activity of Products Derived from Xylose–Bovine Casein Hydrolysate Maillard Reaction: Impact of Reaction Time

Characterization and Antioxidant Activity of Products Derived from Xylose–Bovine Casein Hydrolysate Maillard Reaction: Impact of Reaction Time

The characterization and antioxidant activity on Maillard reaction products (MRPs) derived from xylose and bovine casein hydrolysate (BCH) was investigated at 100 °C and initial pH 8.0 as a function of reaction time. The pH values and free amino groups contents of xylose−BCH MRPs...

Detaylı Bibliyografya
Asıl Yazarlar:	Kun Chen, Jiajia Zhao, Xiaohan Shi, Qayum Abdul, Zhanmei Jiang
Materyal Türü:	Makale
Dil:	English
Baskı/Yayın Bilgisi:	MDPI AG 2019-07-01
Seri Bilgileri:	Foods
Konular:	bovine casein hydrolysate xylose Maillard reaction product antioxidant activity
Online Erişim:	https://www.mdpi.com/2304-8158/8/7/242

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