Effect of beef tallow, phospholipid and microwave combined ultrasonic pretreatment on Maillard reaction of bovine bone enzymatic hydrolysate

Food Chemistry ◽

10.1016/j.foodchem.2021.131902 ◽

2021 ◽

pp. 131902

Author(s):

Zhiliang Zheng ◽

Min Zhang ◽

Wenchao Liu ◽

Yaping Liu

Keyword(s):

Maillard Reaction ◽

Beef Tallow ◽

Bovine Bone ◽

Ultrasonic Pretreatment ◽

Enzymatic Hydrolysate

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Sensory attribute and antioxidant capacity of Maillard reaction products from enzymatic hydrolysate of bovine bone marrow extract

Journal of Food Science and Technology ◽

10.1007/s13197-019-04212-8 ◽

2019 ◽

Vol 57 (5) ◽

pp. 1786-1797 ◽

Author(s):

Nabila Begum ◽

Ali Raza ◽

Dongyu Shen ◽

Huanlu Song ◽

Yu Zhang ◽

...

Keyword(s):

Bone Marrow ◽

Antioxidant Capacity ◽

Maillard Reaction ◽

Maillard Reaction Products ◽

Bovine Bone ◽

Reaction Products ◽

Enzymatic Hydrolysate ◽

Sensory Attribute

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The effects of enzymatic hydrolysis degree of bovine bone marrow extract on flavor generation via the Maillard reaction

Journal of Food Measurement & Characterization ◽

10.1007/s11694-018-9966-2 ◽

2018 ◽

Vol 13 (1) ◽

pp. 521-535 ◽

Author(s):

Xinru Xu ◽

Yingying Zheng ◽

Huanlu Song ◽

Lin Gong ◽

Wenqing Pan

Keyword(s):

Bone Marrow ◽

Enzymatic Hydrolysis ◽

Maillard Reaction ◽

Bovine Bone ◽

Hydrolysis Degree

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Effect of microwave combined with ultrasonic pretreatment on flavor and antioxidant activity of hydrolysates based on enzymatic hydrolysis of bovine bone

Food Bioscience ◽

10.1016/j.fbio.2021.101399 ◽

2021 ◽

pp. 101399

Author(s):

Zhiliang Zheng ◽

Min Zhang ◽

Hanzhi Fan ◽

Yaping Liu

Keyword(s):

Antioxidant Activity ◽

Enzymatic Hydrolysis ◽

Bovine Bone ◽

Ultrasonic Pretreatment ◽

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Producing beef flavors in hydrolyzed soybean meal-based Maillard reaction products participated with beef tallow hydrolysates

Food Chemistry ◽

10.1016/j.foodchem.2022.132119 ◽

2022 ◽

pp. 132119

Author(s):

Yongkang Ye ◽

Shuangshuang Ye ◽

Zhangxiang Wanyan ◽

Hao Ping ◽

Zixun Xu ◽

...

Keyword(s):

Maillard Reaction ◽

Soybean Meal ◽

Beef Tallow ◽

Maillard Reaction Products ◽

Reaction Products

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Investigation of umami and kokumi taste-active components in bovine bone marrow extract produced during enzymatic hydrolysis and Maillard reaction

International Journal of Food Science & Technology ◽

10.1111/ijfs.13893 ◽

2018 ◽

Vol 53 (11) ◽

pp. 2465-2481 ◽

Author(s):

Xinru Xu ◽

Mengchen You ◽

Huanlu Song ◽

Lin Gong ◽

Wenqing Pan

Keyword(s):

Bone Marrow ◽

Enzymatic Hydrolysis ◽

Maillard Reaction ◽

Bovine Bone ◽

Active Components

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Fractionation and identification of flavor peptides from bovine bone extract after enzymatic hydrolysis and Maillard reaction by consecutive chromatography

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15778 ◽

2021 ◽

Author(s):

Nabila Begum ◽

Ali Raza ◽

Huanlu Song ◽

Maryam Iftikhar ◽

Yu Zhang ◽

...

Keyword(s):

Enzymatic Hydrolysis ◽

Maillard Reaction ◽

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Effects of ultrasonic treatment on Maillard reaction and product characteristics of enzymatic hydrolysate derived from mussel meat

Journal of Food Process Engineering ◽

10.1111/jfpe.13206 ◽

2019 ◽

Vol 42 (6) ◽

Author(s):

Zhou Yong Dong ◽

Wei Liu ◽

Ya Jun Zhou ◽

Hui Ren ◽

Meng Yao Li ◽

...

Keyword(s):

Maillard Reaction ◽

Ultrasonic Treatment ◽

Product Characteristics ◽

Enzymatic Hydrolysate

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Identification and characterization of flavor precursor peptide from beef enzymatic hydrolysate by Maillard reaction

Journal of Chromatography B ◽

10.1016/j.jchromb.2018.10.025 ◽

2019 ◽

Vol 1104 ◽

pp. 176-181 ◽

Author(s):

Le Kang ◽

Aygul Alim ◽

Huanlu Song

Keyword(s):

Maillard Reaction ◽

Enzymatic Hydrolysate ◽

Precursor Peptide ◽

Identification And Characterization

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Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products

Journal of Food Science and Technology ◽

10.1007/s13197-016-2206-z ◽

2016 ◽

Vol 53 (5) ◽

pp. 2342-2351 ◽

Author(s):

Cheng-Bin Zhao ◽

Lin-Yi Zhou ◽

Jin-Yang Liu ◽

Yao Zhang ◽

Yang Chen ◽

...

Keyword(s):

Rheological Properties ◽

Maillard Reaction ◽

Soy Protein ◽

Physicochemical Characteristics ◽

Maillard Reaction Products ◽

Reaction Products ◽

Ultrasonic Pretreatment

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Application of Maillard reaction product of xylose–pea protein enzymatic hydrolysate in 3D printing

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.10327 ◽

2020 ◽

Vol 100 (7) ◽

pp. 2982-2990 ◽

Author(s):

Quancheng Zhou ◽

Meng Wang ◽

Hui Li ◽

Sai Wang ◽

Wanting Sun ◽

...

Keyword(s):

3D Printing ◽

Maillard Reaction ◽

Enzymatic Hydrolysate ◽

Pea Protein ◽

Maillard Reaction Product

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