Regulated Formation of Inhibited Color and Enhanced Flavor Derived from Heated 2-Threityl-Thiazolidine-4-Carboxylic Acid with Additional Cysteine Targeting at Different Degradation Stages.

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作者： Yun,Zhai ^[1] ; Heping,Cui ^[2] ; Khizar,Hayat ^[3] ; Teng,Li ^[1] ; Xian,Wu ^[3] ; Yuying,Fu ^[1] ; Xiaoming,Zhang ^[2] ; Chi-Tang,Ho ^[4]

作者单位： School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P. R. China. ^[1] State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, P. R. China. ^[2] Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States. ^[3] Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States. ^[4]

关键词 2-threityl-thiazolidine-4-carboxylic acid Maillard reaction intermediates additional Cys color inhibitor flavor enhancement

主题词半胱氨酸(Cysteine);美拉德反应(Maillard Reaction);木糖(Xylose)

DOI 10.1021/acs.jafc.3c04166

PMID 37747802

发布时间 2023-10-17

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