Computational study on maillard reactions in foods
Master's
Saved in:
Main Author: | MD. ABUL HAIDER SHIPAR |
---|---|
Other Authors: | CHEMISTRY |
Format: | Theses and Dissertations |
Language: | English |
Published: |
2010
|
Subjects: | |
Online Access: | http://scholarbank.nus.edu.sg/handle/10635/14282 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | National University of Singapore |
Language: | English |
Similar Items
-
Porcine plasma protein-sugar maillard reaction products (MRPs) : some factors affecting antioxidant activity and their application
by: Wittayachai Lertittikul
Published: (2005) -
Preparation, Bioactivities and Applications in Food Industry of Chitosan-Based Maillard Products: A Review
by: Yang, H., et al.
Published: (2021) -
Inhibition of phenoloxidase from black tiger prawn (Penaeus monodon) by Maillard reaction products (MRPs)
by: Kanokwan Matmaroh
Published: (2005) -
Structure and physiochemical characteristics of whey protein isolate conjugated with xylose through Maillard reaction at different degrees
by: Shang, J., et al.
Published: (2021) -
FLAVOUR GENERATION THROUGH HIGH-INTENSITY ULTRASOUND-ASSISTED MAILLARD REACTION
by: YU HANG
Published: (2017)