The Experts below are selected from a list of 306 Experts worldwide ranked by ideXlab platform
Friedrich Bauer - One of the best experts on this subject based on the ideXlab platform.
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antioxidant activity of Maillard Reaction Products from a porcine plasma protein sugar model system
Food Chemistry, 2005Co-Authors: Soottawat Benjakul, Wittayachai Lertittikul, Friedrich BauerAbstract:Abstract Maillard Reaction Products (MRPs) were prepared by heating 2% porcine plasma protein (PPP) and reducing sugars (glucose, fructose and galactose) at the levels of 1% or 2% at 100 °C up to 5 h without pH control. Browning and intermediate Products, as monitored by absorbance at 420 nm and absorbance at 294 nm, increased as heating time increased ( P P
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Antioxidant activity of Maillard Reaction Products from a porcine plasma protein–sugar model system
Food Chemistry, 2005Co-Authors: Soottawat Benjakul, Wittayachai Lertittikul, Friedrich BauerAbstract:Abstract Maillard Reaction Products (MRPs) were prepared by heating 2% porcine plasma protein (PPP) and reducing sugars (glucose, fructose and galactose) at the levels of 1% or 2% at 100 °C up to 5 h without pH control. Browning and intermediate Products, as monitored by absorbance at 420 nm and absorbance at 294 nm, increased as heating time increased (P
Soottawat Benjakul - One of the best experts on this subject based on the ideXlab platform.
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antioxidant activity of Maillard Reaction Products from a porcine plasma protein sugar model system
Food Chemistry, 2005Co-Authors: Soottawat Benjakul, Wittayachai Lertittikul, Friedrich BauerAbstract:Abstract Maillard Reaction Products (MRPs) were prepared by heating 2% porcine plasma protein (PPP) and reducing sugars (glucose, fructose and galactose) at the levels of 1% or 2% at 100 °C up to 5 h without pH control. Browning and intermediate Products, as monitored by absorbance at 420 nm and absorbance at 294 nm, increased as heating time increased ( P P
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Antioxidant activity of Maillard Reaction Products from a porcine plasma protein–sugar model system
Food Chemistry, 2005Co-Authors: Soottawat Benjakul, Wittayachai Lertittikul, Friedrich BauerAbstract:Abstract Maillard Reaction Products (MRPs) were prepared by heating 2% porcine plasma protein (PPP) and reducing sugars (glucose, fructose and galactose) at the levels of 1% or 2% at 100 °C up to 5 h without pH control. Browning and intermediate Products, as monitored by absorbance at 420 nm and absorbance at 294 nm, increased as heating time increased (P
Xiaoming Zhang - One of the best experts on this subject based on the ideXlab platform.
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sensory attributes and antioxidant capacity of Maillard Reaction Products derived from xylose cysteine and sunflower protein hydrolysate model system
Food Research International, 2013Co-Authors: Karangwa Eric, Linda Virginie Raymond, Meigui Huang, Maureen Jepkorir Cheserek, Nshimiyimana Dominique Savio, Mukasa Amedee, Khizar Hayat, Xiaoming ZhangAbstract:Abstract Sensory attributes and antioxidant capacity of Maillard Reaction Products (MRPs) from sunflower protein hydrolysate, xylose and l -cysteine model system (SFPC) were evaluated and compared to soybean MRPs (SPC). The model systems were heated at 120 °C for 2.0 h. Findings showed that SFPC exhibited stronger (p
Maureen Jepkorir Cheserek - One of the best experts on this subject based on the ideXlab platform.
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sensory attributes and antioxidant capacity of Maillard Reaction Products derived from xylose cysteine and sunflower protein hydrolysate model system
Food Research International, 2013Co-Authors: Karangwa Eric, Linda Virginie Raymond, Meigui Huang, Maureen Jepkorir Cheserek, Nshimiyimana Dominique Savio, Mukasa Amedee, Khizar Hayat, Xiaoming ZhangAbstract:Abstract Sensory attributes and antioxidant capacity of Maillard Reaction Products (MRPs) from sunflower protein hydrolysate, xylose and l -cysteine model system (SFPC) were evaluated and compared to soybean MRPs (SPC). The model systems were heated at 120 °C for 2.0 h. Findings showed that SFPC exhibited stronger (p
Wittayachai Lertittikul - One of the best experts on this subject based on the ideXlab platform.
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antioxidant activity of Maillard Reaction Products from a porcine plasma protein sugar model system
Food Chemistry, 2005Co-Authors: Soottawat Benjakul, Wittayachai Lertittikul, Friedrich BauerAbstract:Abstract Maillard Reaction Products (MRPs) were prepared by heating 2% porcine plasma protein (PPP) and reducing sugars (glucose, fructose and galactose) at the levels of 1% or 2% at 100 °C up to 5 h without pH control. Browning and intermediate Products, as monitored by absorbance at 420 nm and absorbance at 294 nm, increased as heating time increased ( P P
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Antioxidant activity of Maillard Reaction Products from a porcine plasma protein–sugar model system
Food Chemistry, 2005Co-Authors: Soottawat Benjakul, Wittayachai Lertittikul, Friedrich BauerAbstract:Abstract Maillard Reaction Products (MRPs) were prepared by heating 2% porcine plasma protein (PPP) and reducing sugars (glucose, fructose and galactose) at the levels of 1% or 2% at 100 °C up to 5 h without pH control. Browning and intermediate Products, as monitored by absorbance at 420 nm and absorbance at 294 nm, increased as heating time increased (P