Antioxidative activity of oyster protein hydrolysates Maillard reaction products

A two‐step process of enzymatic hydrolyzation followed by Maillard reaction was used to produce oyster meat hydrolysate Maillard reaction products (MRPs). The flavor of oyster meat hydrolysate MRPs was significantly improved through an optimized orthogonal experimental design. Comparisons between th...

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Bibliographische Detailangaben
Veröffentlicht in:Food Sci Nutr
Hauptverfasser: He, Shan, Chen, Yaonan, Brennan, Charles, Young, David James, Chang, Kun, Wadewitz, Peter, Zeng, Qingzhu, Yuan, Yang
Format: Artigo
Sprache:Inglês
Veröffentlicht: John Wiley and Sons Inc. 2020
Schlagworte:
Original Research
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7382200/
https://ncbi.nlm.nih.gov/pubmed/32724592
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1605
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