Process optimization and the relationship between the reaction degree and the antioxidant activity of Maillard reaction products of chicken liver protein hydrolysates
The aim of this study was to optimize the protein hydrolysates from chicken liver with xylose under Maillard reaction (MR) conditions using response surface methodology. The correlation between the browning degree, grafting degree, and the antioxidant activities of the Maillard reaction products (MR...
| Asıl Yazarlar: | , , , , , , |
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| Materyal Türü: | Makale |
| Dil: | English |
| Baskı/Yayın Bilgisi: |
Elsevier
2020-07-01
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| Seri Bilgileri: | Poultry Science |
| Konular: | |
| Online Erişim: | http://www.sciencedirect.com/science/article/pii/S0032579120301875 |