Studies on the Increasing Saltiness and Antioxidant Effects of Peanut Protein Maillard Reaction Products
The salt taste-enhancing and antioxidant effect of the Maillard reaction on peanut protein hydrolysates (PPH) was explored. The multi-spectroscopic and sensory analysis results showed that the Maillard reaction products (MRPs) of hexose (glucose and galactose) had slower reaction rates than those of...
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| Main Authors: | , , , , , |
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| Format: | Book |
| Published: |
MDPI AG,
2024-05-01T00:00:00Z.
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| Subjects: | |
| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |