Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Linda Virginie Raymond"'
Autor:
Kingsley Masamba, Nicole Murekatete, Yating Zhang, Emmanuel Duhoranimana, Shiqing Song, Linda Virginie Raymond, Abbas Shabbar, Eric Karangwa, Bertrand Muhoza, Xiaoming Zhang
Publikováno v:
European Food Research and Technology. 240:939-960
The sensory characteristics and antioxidant capacity of Maillard reaction products (MRPs) from two substrates namely sunflower free amino acid and peptides, xylose with and without cysteine model systems (AXC, AX, PXC and PX, respectively) were evalu
Autor:
Linda Virginie Raymond, Yating Zhang, Shabbar Abbas, Xiaoming Zhang, Karangwa Eric, Kingsley Masamba, Shiqing Song
Publikováno v:
Food Research International. 57:242-258
Maillard reaction products (MRPs) were prepared from sunflower peptide and D-xylose with or without L-cysteine (PXC or PX) by heating over a range of temperatures (80–140 °C) for 2.0 h and a pH of 7.4 and subsequently the products were sensory eva
Autor:
Xiaoming Zhang, Maureen Jepkorir Cheserek, Meigui Huang, Linda Virginie Raymond, Khizar Hayat, Nshimiyimana Dominique Savio, Mukasa Amédée, Karangwa Eric
Publikováno v:
Food Research International. 54:1437-1447
Sensory attributes and antioxidant capacity of Maillard reaction products (MRPs) from sunflower protein hydrolysate, xylose and l -cysteine model system (SFPC) were evaluated and compared to soybean MRPs (SPC). The model systems were heated at 120 °
Autor:
Shuqin Xia, Ling Rao, Mohamed Beva Kelfala Foh, Eric Karangwa, Janvier Ntwali, Linda Virginie Raymond, Khizar Hayat, Xiaoming Zhang, Dominique Savio Nshimiyimana, Li Li
Publikováno v:
Food and Bioprocess Technology. 5:2612-2617
The purpose of this study was to evaluate the effect of cyclodextrins (CDs) on carotene content and quality of blended carrot-orange juice after enzymatic clarification. The blended carrot-orange juice was treated with 2-hydroxypropyl-β-cyclodextrin