Formation of Antibacterial Maillard Reaction Products From D-xylose and L-phenylalanine During Stewing Cooking
Maillard reaction products (MRPs) produced by heating D-xylose and L-phenylalanine at 121 °C for 1 h have been reported to inhibit the growth of Bacillus cereus and Clostridium perfringens. This study investigated whether MRPs with antibacterial effects could be formed during the stewing cooking of...
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| Hauptverfasser: | , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Elsevier
2025-05-01
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| Schriftenreihe: | Journal of Food Protection |
| Schlagworte: | |
| Online-Zugang: | http://www.sciencedirect.com/science/article/pii/S0362028X25000559 |
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