Effects of Maillard reaction on physicochemical and functional properties of walnut protein isolate

In this study, the Maillard reaction (MR) of glucose was applied to improve the physicochemical and functional properties of walnut protein isolate (WNPI). The MR products (MRPs) were prepared with glucose at 0 h (MRP0), 1 h (MRP1), 2 h (MRP2) and 3 h (MRP3) heating at 95 °C. The Infra-Red spectrum...

Descrizione completa

Salvato in:
Dettagli Bibliografici
Pubblicato in:Food Sci Biotechnol
Autori principali: Ullah, Sahibzada Fahim, Khan, Nasir Mehmood, Ali, Farman, Ahmad, Shujaat, Khan, Zia Ullah, Rehman, Noor, Jan, Abdul Khaliq, Muhammad, Nawshad
Natura: Artigo
Lingua:Inglês
Pubblicazione: Springer Singapore 2019
Soggetti:
Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC6811473/
https://ncbi.nlm.nih.gov/pubmed/31695937
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00590-z
Tags: Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !

Documenti analoghi