Cargando...
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...
Guardado en:
| Publicado en: | Food Sci Biotechnol |
|---|---|
| Autores principales: | , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer Singapore
2019
|
| Materias: | |
| Acceso en línea: | 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 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|