Abstract：
:This research aims to clarify the interactions that occur in a food model system consisting of glucose, asparagine and chitosans. Low molecular weight chitosan exerted a potent inhibitory effect (46.8%) on acrylamide and Maillard reaction products (MRPs) (>52.6%), respectively. Compared to a previous study conducted using the fructose system, the novel findings of this research demonstrate that the formation of acrylamide and Maillard reaction products was lower with glucose than with fructose when they were used as reducing sugars in food model systems.
journal_name
Food Chemjournal_title
Food chemistryauthors
Sung WC,Chang YW,Chou YH,Hsiao HIdoi
10.1016/j.foodchem.2017.09.119subject
Has Abstractpub_date
2018-03-15 00:00:00pages
141-144eissn
0308-8146issn
1873-7072pii
S0308-8146(17)31595-9journal_volume
243pub_type
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