Functional properties of chitosan derivatives obtained through Maillard reaction: A novel promising food preservative.
作者： Hatem Majdoub , Jawhar Hafsa , Mansour Sobeh , Reda Ben Mrid , Abdelaziz Yasri
DOI: 10.1016/J.FOODCHEM.2021.129072
关键词: Food preservation 、 Maillard reaction 、 Shelf life 、 Preservative 、 Amadori rearrangement 、 Chitosan 、 Food quality 、 Food spoilage 、 Food science 、 Chemistry
摘要: … functional properties of chitosan obtained through Maillard reaction to enhance the shelf life and food quality. Maillard … emulsifying properties due to the development of Maillard reaction …
sci-hub.st 参考文章(116)
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