Improved radical scavenging activity and stabilised colour of nipa palm syrup after ultrasound‐assisted glycation with glycine-Reference-Cited by-同舟云学术

Improved radical scavenging activity and stabilised colour of nipa palm syrup after ultrasound‐assisted glycation with glycine

Published:2020-07-06 Issue:11 Volume:55 Page:3424-3431
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Tamprasit Pornpimon¹,Panpipat Worawan¹^ORCID,Chaijan Manat¹^ORCID

Affiliation:

1. Department of Agro‐Industry School of Agricultural Technology, Food Technology and Innovation Centre of Excellence Walailak University Thasala 80161 Thailand

Funder

Walailak University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14674

Reference45 articles.

1. Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates

2. Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose-Lysine Model Systems

3. Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems

4. Processing of coconut sap into sugar syrup using rotary evaporation, microwave, and open‐heat evaporation techniques

5. Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut ( Cocos nucifera L.) sugar syrup

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