Effects of temperature, duration, and solution conditions on physicochemical properties, antioxidant activity, and volatile carbonyl compounds in glucosamine caramels
The non-enzymatic browning of glucosamine (GlcN) generates advanced glycation end-products (AGEs) and volatile carbonyl compounds (VCCs), which have both beneficial and detrimental health effects. This is the first systematic study investigating how high temperature and solution type affect the cara...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | en |
| Published: |
Malaysian Institute of Chemistry
2026
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| Subjects: | |
| Online Access: | https://umpir.ump.edu.my/id/eprint/47329/1/Effects%20of%20temperature%2C%20duration%2C%20and%20solution%20conditions.pdf https://doi.org/10.55373/mjchem.v28i1.20 https://umpir.ump.edu.my/id/eprint/47329/ |
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