Inhibition effect of different molecular weight chitosan addition on acrylamide formation during Maillard reaction in D-fructose/asparagine model system and the functional properties of their products
碩士 === 國立臺灣海洋大學 === 食品科學系 === 103 === Maillard reaction is a kind of non-enzymatic browning reaction that usually occurs in food processing. During the reaction, acrylamide (a potential carcinogen) will also be produced. Recent study found that chitosan contains amino groups which can react to r...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2015
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| Online Access: | http://ndltd.ncl.edu.tw/handle/33734980380264908932 |