English  |  正體中文  |  简体中文  |  Items with full text/Total items : 26988/38789
Visitors : 2351396      Online Users : 36
RC Version 4.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Adv. Search
LoginUploadHelpAboutAdminister

Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46293

Title: The functional properties of chitosan-glucose-asparagine Maillard reaction products and mitigation of acrylamide formation by chitosans
Authors: Wen-Chieh,Sung
Yu-Wei,Chang
Yu-Hao,Chou
Hsin-I,Hsiao
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Maillard reaction products (MRPs)
Antioxidant activity
Acrylamide
Asparagine
Chitosan
Glucose
Date: 2018
Issue Date: 2018-05-14T07:31:44Z
Publisher: Food Chemistry
Abstract: Abstract: This research aims to clarify the interactions that occur in a food model system consisting of glucose, asparagine and chitosans. Low molecular weight chitosan exerted a potent inhibitory effect (46.8%) on acrylamide and Maillard reaction products (MRPs) (>52.6%), respectively. Compared to a previous study conducted using the fructose system, the novel findings of this research demonstrate that the formation of acrylamide and Maillard reaction products was lower with glucose than with fructose when they were used as reducing sugars in food model systems.
Relation: 243 pp.141-144
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46293
Appears in Collections:[食品科學系] 期刊論文

Files in This Item:

File Description SizeFormat
index.html0KbHTML74View/Open


All items in NTOUR are protected by copyright, with all rights reserved.

 


著作權政策宣告: 本網站之內容為國立臺灣海洋大學所收錄之機構典藏,無償提供學術研究與公眾教育等公益性使用,請合理使用本網站之內容,以尊重著作權人之權益。
網站維護: 海大圖資處 圖書系統組
DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - Feedback