Kinetic modeling of Maillard and caramelization reactions in sucrose-rich and low moisture foods applied for roasted nuts and seeds.

导出 LinkOut

翻译打印收藏纠错

作者： Dilara,Şen ^[1] ; Vural,Gökmen ^[2]

作者单位： Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey. ^[1] Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey. Electronic address: vgokmen@hacettepe.edu.tr. ^[2]

关键词 Caramelization Kinetic modeling Maillard reaction Nuts and seeds Roasting

主题词氨基酸类(Amino Acids);赖氨酸(Lysine);美拉德反应(Maillard Reaction);坚果(Nuts);种子(Seeds);蔗糖(Sucrose)

DOI 10.1016/j.foodchem.2022.133583

PMID 35802969

发布时间 2022-08-03

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交