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Antioxidant potential and antimicrobial activity of chitosan–inulin conjugates obtained through the Maillard reaction
Chitosan (1%) was glycated with inulin (0.5, 1, and 2%) via the Maillard reaction at various initial pH values (5, 5.5, and 6). Higher pHs led to a greater pH drop and increase in the intermediate products and browning intensity (BI). The chitosan–inulin conjugates were then classified into three le...
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| 出版年: | Food Sci Biotechnol |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer Singapore
2019
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6859289/ https://ncbi.nlm.nih.gov/pubmed/31807360 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00635-3 |
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