Effect of drying parameters on the formation of early and intermediate stage products of the Maillard reaction in different plum (Prunus domestica L.) cultivars
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- 作者：Anna Michalskaa ; a.michalska@pan.olsztyn.pl" class="auth_mail" title="E-mail the corresponding author ; Joanna Honkea ; Grzegorz Łysiakb ; Wilfried Andlauerc
- 关键词：Prunes ; Furosine ; N-carboxymethyl-l-lysine ; Antioxidant capacity
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：65
- 期：Complete
- 页码：932-938
- 全文大小：288 K
文摘
Plum drying caused changes in phenolics, anthocyanins and antioxidant capacity.
The available lysine and total sugar content decreased after plum drying.
The formation of furosine in plums was dependent on drying conditions.
The formation of carboxymethyllysine in plums was dependent on drying conditions.
Fluorescent intermediary compounds were formed during the drying of plums.