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...

Bibliografiset tiedot
Päätekijät:	Kun Chen, Jiajia Zhao, Xiaohan Shi, Qayum Abdul, Zhanmei Jiang
Aineistotyyppi:	Artikkeli
Kieli:	English
Julkaistu:	MDPI AG 2019-07-01
Sarja:	Foods
Aiheet:	bovine casein hydrolysate xylose Maillard reaction product antioxidant activity
Linkit:	https://www.mdpi.com/2304-8158/8/7/242

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