Caramel products of glucose with water during heating process and their bioactivities
In this study, the type I caramel reactions of the glucose-water system were carried out. The glucose caramel products (GCPs) at different reaction stages were collected and the reaction rate, UV absorption, flavor compound, and the antioxidant and antibacterial activities were determined. The resul...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
|
| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2020.1770788 |