Effect of Different Low Molecular Weight Chitosan on Acrylamide Formation in Glucose/Fructose-Asparagine Model and the Functional Properties of its Products
碩士 === 國立臺灣海洋大學 === 食品科學系 === 106 === Maillard reaction is a type of non-enzymatic browning reaction that usually occurs in food. When amino acids and reducing sugars react at high temperatures many polymers are produced that provide the color and aroma of food. At the same time, there may be some c...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
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| Online Access: | http://ndltd.ncl.edu.tw/handle/bv47v3 |