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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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 Michalska^a ; ^{a.michalska@pan.olsztyn.pl" class="auth_mail" title="E-mail the corresponding author} ; Joanna Honke^a ; Grzegorz Łysiak^b ; Wilfried Andlauer^c
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.

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