Effects of sugars on the flavor and antioxidant properties of the Maillard reaction products of camellia seed meals

In the present study, camellia seed meal Maillard reaction products (MRPs) were prepared using camellia seed meal protein as a raw material. The effects of MR on protein structure and volatile components of camellia seed meal were investigated by fluorescence, UV absorption, infrared spectroscopy, a...

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Bibliographic Details
Main Authors: Zhi-Jing Ni, Xiang Liu, Bing Xia, Long-Teng Hu, Kiran Thakur, Zhao-Jun Wei
Format: Article
Language:English
Published: Elsevier 2021-10-01
Series:Food Chemistry: X
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157521000158