Formation of Pyrazines in Aqueous Maltose/Glucose/Fructose-Glutamine Model Systems upon Heating at below 100.DEG.C.
نویسندگان
چکیده
منابع مشابه
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15 صفحه اولInfluence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems.
Pyrazines are specific Maillard reaction compounds known to contribute to the unique aroma of many products. Most studies concerning the generation of pyrazines in the Maillard reaction have focused on amino acids, while little information is available on the impact of peptides and proteins. The present study investigated the generation of pyrazines in model systems containing whey protein, hyd...
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ژورنال
عنوان ژورنال: Food Science and Technology Research
سال: 2004
ISSN: 1344-6606,1881-3984
DOI: 10.3136/fstr.10.199