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  1. No Access

    Article

    Effects of Ultrasound on a Glycin–Glucose Model System—A Means of Promoting Maillard Reaction

    Effects of ultrasound on pH, intermediate products, browning, glycin and glucose contents, reducing power, and antioxidant activity of a glycin–glucose solution were examined. Results showed that the ultrasoni...

    Yong-Guang Guan, Ben-Shan Zhang, Shu-Juan Yu… in Food and Bioprocess Technology (2011)

  2. No Access

    Article

    Study on the Maillard Reaction Enhanced by Pulsed Electric Field in a Glycin–Glucose Model System

    Effects of pulsed electric field (PEF) on glycin and glucose content, browning value, and antioxidant activity of a glycin–glucose solution were explored. Results showed that at PEF intensity of 40 kV/cm, the ...

    Jun Wang, Yong-Guang Guan, Shu-Juan Yu, **n-An Zeng… in Food and Bioprocess Technology (2011)