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Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction

Jie Hong Chiang1, Graham T Eyres2, Patrick J Silcock2

  • 1School of Food and Advanced Technology, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand; Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand.

Food Research International (Ottawa, Ont.)
|July 10, 2019
PubMed

Keywords:
Beef bone hydrolysatesFree amino acidsMaillard reactionPeptide contentsVolatile compounds

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