Color and flavor of flaxseed protein hydrolysates Maillard reaction products: effect of cysteine, initial pH, and thermal treatment
The effects of cysteine, initial pH, and thermal treatment on the color and flavor derived from Maillard reaction of flaxseed protein hydrolysates were investigated. Browning and color of Maillard reaction products (MRPs) were inhibited at higher cysteine concentration and lower initial pH. Higher c...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2019.1573830 |