Vacuum Dehydration: An Excellent Method to Promote the Formation of Amadori Compounds (ACs, N-(1-Deoxy-d-fructos-1-yl)-amino Acid) in Aqueous Models and Tomato Sauce

Autor: Renjie Zhou, Shuo Li, Jian Zhang, Chenqiang Wang, Jiahao Yu, Lianfu Zhang

Publikováno v: Journal of Agricultural and Food Chemistry. 68:14584-14593

Amadori compounds (ACs; N-(1-deoxy-d-fructos-1-yl)-amino acid) are superior flavor precursors and potential functional ingredients in food processing. In this study, vacuum dehydration as an excellent and universal method for the formation of ACs in

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https://doi.org/10.1021/acs.jafc.0c06066

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