Sensory attribute and antioxidant capacity of Maillard reaction products from enzymatic hydrolysate of bovine bone marrow extract

Maillard reaction and Maillard reaction products (MRPs) are commonly used in food industry, with various sensory and functional properties. Bovine bone marrow extract (BBME) was subjected to enzymatic hydrolysis, followed by the Maillard reaction to enhance its sensory attributes. The antioxidant an...

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Veröffentlicht in:	Journal of food science and technology 2020-05, Vol.57 (5), p.1786-1797
Hauptverfasser:	Begum, Nabila, Raza, Ali, Shen, Dongyu, Song, Huanlu, Zhang, Yu, Zhang, Lei, Liu, Peng
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Antihypertensives Antioxidants Bone marrow Chemistry Chemistry and Materials Science Chemistry/Food Science Design of experiments Experimental design Flavor Food industry Food processing industry Food Science Free radicals Low molecular weights Maillard reaction Maillard reaction products Molecular weight Nutrition Original Original Article Peptides Sensory evaluation Sensory properties
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