The contribution of chicken peptides towards the generation of meat flavor compounds via maillard reaction

被引：0
|
作者：
Liu, Jian-Bin [1 ]
Kang, Le [1 ]
Liu, Meng-Ya [1 ]
He, Cong-Cong [1 ]
Song, Huan-Lu [1 ]
机构：
[1] Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
来源：
Modern Food Science and Technology | 2015年 / 31卷 / 04期
关键词：
Compendex;
D O I：
10.13982/j.mfst.1673-9078.2015.4.049
中图分类号：
学科分类号：
摘要：
Peptides
引用
收藏
页码：301 / 310
相关论文
共 50 条
  • [21] Effect of Chicken Fat and Maillard Reaction on Flavor of Tricholoma matsutake Soup
    Sun Y.
    Cui W.
    Wang W.
    Song S.
    Tang X.
    Science and Technology of Food Industry, 2022, 43 (19) : 98 - 107
  • [22] Degradation of chicken protein hydrolysate peptides in Maillard reaction with glucose
    Zhao, Mou-Ming
    Zeng, Xiao-Fang
    Cui, Chun
    Wang, Jin-Shui
    Sichuan Daxue Xuebao (Gongcheng Kexue Ban)/Journal of Sichuan University (Engineering Science Edition), 2007, 39 (02): : 77 - 81
  • [23] Maillard reaction intermediates in Chinese Baijiu and their effects on Maillard reaction related flavor compounds during aging
    Huang, Hao
    Gao, Yuchen
    Wang, Lulu
    Yu, Xiaowei
    Chen, Shuang
    Xu, Yan
    FOOD CHEMISTRY-X, 2024, 22
  • [24] The initial-maillard pathway to meat flavor during the preparation of thermal reaction meat flavorings
    Gong J.
    Cao C.
    Hou L.
    Du R.
    Zhang L.
    Xie J.
    Sun B.
    Journal of Chinese Institute of Food Science and Technology, 2016, 16 (02) : 68 - 75
  • [25] Contribution of Lipids to the Flavor of Mussel (Mytilus edulis) Maillard Reaction Products
    Xin, Ran
    Ma, Lixin
    Liu, Rong
    Huang, Xuhui
    Fu, Baoshang
    Dong, Xiuping
    Qin, Lei
    FOODS, 2022, 11 (19)
  • [26] Construction of Characteristic Flavor Fingerprint System of Meat Food Based on Maillard Reaction
    Li, Shuqian
    BASIC & CLINICAL PHARMACOLOGY & TOXICOLOGY, 2020, 126 : 168 - 168
  • [27] Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor
    Lee, Dongheon
    Lee, Seokjun
    Jo, Cheorun
    FOOD SCIENCE OF ANIMAL RESOURCES, 2025, 45 (01) : 303 - 327
  • [28] The effects of enzymatic hydrolysis degree of bovine bone marrow extract on flavor generation via the Maillard reaction
    Xu, Xinru
    Zheng, Yingying
    Song, Huanlu
    Gong, Lin
    Pan, Wenqing
    JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2019, 13 (01) : 521 - 535
  • [29] The effects of enzymatic hydrolysis degree of bovine bone marrow extract on flavor generation via the Maillard reaction
    Xinru Xu
    Yingying Zheng
    Huanlu Song
    Lin Gong
    Wenqing Pan
    Journal of Food Measurement and Characterization, 2019, 13 : 521 - 535
  • [30] A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken
    Wei, Xiuli
    Wang, Chunqing
    Zhang, Chunhui
    Li, Xia
    Wang, Jinzhi
    Li, Hai
    Tang, Chunhong
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2017, 97 (03) : 823 - 831
12345