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机译:Degradation of 2-Threityl-Thiazolidine-4-Carboxylic Acid and Corresponding Browning Accelerated by Trapping Reaction between Extra-Added Xylose and Released Cysteine during Maillard Reaction
Anhui Qiangwang Flavouring Food Co LTD, Anhui Prov Key Lab Funct Compound Seasoning, Jieshou 236500, Anhui, Peoples R China;
Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China;
Rutgers State Univ, Dept Food Sci, New Brunswick, NJ 08901 USAMiami Univ, Dept Kinesiol Nutr & Hlth, Oxford, OH 45056 USA;
2-threityl-thiazolidine-4-carboxylic acid; Maillard reaction intermediates; thermal degradation; extra-added xylose; browning enhancement; characteristic color precursors;