Application of Maillard Reaction in Aquatic Products
Maillard reaction is a non-enzymatic browning reaction that occurs between carbonyl compounds and amino compounds,and can give aquatic products unique flavor and color.In this paper,the mechanism of Maillard reaction,the factors affecting reaction,and its application in aquatic seasonings and spices are introduced.At the same time,the effects of Maillard reaction on improving the functional characteristics of aquatic proteins are summarized.
Maillard reactionaquatic essenceaquatic seasoningfunctional characteristics of proteins
万方数据
维普
