FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W4292808640> ?p ?o ?g. }

• W4292808640 endingPage "100413" @default.
• W4292808640 startingPage "100413" @default.
• W4292808640 abstract "To explore the impact of the Maillard reaction on fried pepper sauce (FPS) flavor and safety quality, acrylamide and volatile organic compounds (VOCs) were measured in FPS. Acrylamide was detected in 10 Maillard treated groups and a total of 110 VOCs were identified, mainly aldehydes, ketones, alcohols, acids, etc., but the content of each group differed. Partial least squares discriminant analysis showed that acrylamide in white sugar-sodium glutamate group and xylose-soy peptide group processing accumulated most acrylamide and least VOCs; Lactose-glycine, lactose-cysteine, lactose-soy peptide, and white sugar-glycine groups were positively correlated with typical Maillard reaction product (2,3-Dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-One); Xylose-glycine, xylose-cysteine, and white sugar-cysteine groups were weakly correlated with typical products, but positively correlated with most VOCs, whereas white sugar-cysteine group lipids showed high oxidation levels. Although white sugar-soy peptide group is not harmful on acrylamide, it has little correlation with VOCs with large responses. Conventional excipient group aroma is relatively simple with a fresh fatty taste, whereas xylose-glycine, xylose-cysteine, xylose-soy peptide, lactose-glycine, and white sugar-cysteine groups all present basic fresh and fatty tastes; lactose-cysteine group has a fruity base note; and lactose-soybean peptide, white sugar-glycine, and white sugar-soybean peptide groups have a fruity base note on an unpleasant fatty aroma. Therefore, processing different exogenous Maillard reaction substrates can achieve FPS aroma regulation and reduce acrylamide harm." @default.
• W4292808640 created "2022-08-24" @default.
• W4292808640 creator A5029667848 @default.
• W4292808640 creator A5040964650 @default.
• W4292808640 creator A5057900061 @default.
• W4292808640 creator A5061370132 @default.
• W4292808640 creator A5067161053 @default.
• W4292808640 creator A5087604098 @default.
• W4292808640 creator A5088174174 @default.
• W4292808640 date "2022-10-01" @default.
• W4292808640 modified "2023-10-16" @default.
• W4292808640 title "Acrylamide formation and aroma evaluation of fried pepper sauce under different exogenous Maillard reaction conditions" @default.
• W4292808640 cites W1548389490 @default.
• W4292808640 cites W1967841719 @default.
• W4292808640 cites W1973677965 @default.
• W4292808640 cites W1975785819 @default.
• W4292808640 cites W2003154551 @default.
• W4292808640 cites W2006291398 @default.
• W4292808640 cites W2014386371 @default.
• W4292808640 cites W2015046467 @default.
• W4292808640 cites W2017925693 @default.
• W4292808640 cites W2019568297 @default.
• W4292808640 cites W2019622960 @default.
• W4292808640 cites W2044400774 @default.
• W4292808640 cites W2044571716 @default.
• W4292808640 cites W2051716174 @default.
• W4292808640 cites W2053615881 @default.
• W4292808640 cites W2064171533 @default.
• W4292808640 cites W2072327562 @default.
• W4292808640 cites W2072675284 @default.
• W4292808640 cites W2083472961 @default.
• W4292808640 cites W2083566665 @default.
• W4292808640 cites W2086882979 @default.
• W4292808640 cites W2093210055 @default.
• W4292808640 cites W2117086217 @default.
• W4292808640 cites W2127463797 @default.
• W4292808640 cites W2415923890 @default.
• W4292808640 cites W2621265168 @default.
• W4292808640 cites W2730612253 @default.
• W4292808640 cites W2907386670 @default.
• W4292808640 cites W2923133120 @default.
• W4292808640 cites W2943788147 @default.
• W4292808640 cites W3023234684 @default.
• W4292808640 cites W3048835426 @default.
• W4292808640 cites W3090634238 @default.
• W4292808640 cites W3166865121 @default.
• W4292808640 cites W57421333 @default.
• W4292808640 cites W914963255 @default.
• W4292808640 doi "https://doi.org/10.1016/j.fochx.2022.100413" @default.
• W4292808640 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/36211726" @default.
• W4292808640 hasPublicationYear "2022" @default.
• W4292808640 type Work @default.
• W4292808640 citedByCount "3" @default.
• W4292808640 countsByYear W42928086402022 @default.
• W4292808640 countsByYear W42928086402023 @default.
• W4292808640 crossrefType "journal-article" @default.
• W4292808640 hasAuthorship W4292808640A5029667848 @default.
• W4292808640 hasAuthorship W4292808640A5040964650 @default.
• W4292808640 hasAuthorship W4292808640A5057900061 @default.
• W4292808640 hasAuthorship W4292808640A5061370132 @default.
• W4292808640 hasAuthorship W4292808640A5067161053 @default.
• W4292808640 hasAuthorship W4292808640A5087604098 @default.
• W4292808640 hasAuthorship W4292808640A5088174174 @default.
• W4292808640 hasBestOaLocation W42928086401 @default.
• W4292808640 hasConcept C100544194 @default.
• W4292808640 hasConcept C15920480 @default.
• W4292808640 hasConcept C178790620 @default.
• W4292808640 hasConcept C185592680 @default.
• W4292808640 hasConcept C2777108408 @default.
• W4292808640 hasConcept C2777756961 @default.
• W4292808640 hasConcept C2778724459 @default.
• W4292808640 hasConcept C2779402116 @default.
• W4292808640 hasConcept C2780294150 @default.
• W4292808640 hasConcept C2780563676 @default.
• W4292808640 hasConcept C31903555 @default.
• W4292808640 hasConcept C35378473 @default.
• W4292808640 hasConcept C515207424 @default.
• W4292808640 hasConcept C521977710 @default.
• W4292808640 hasConcept C55493867 @default.
• W4292808640 hasConceptScore W4292808640C100544194 @default.
• W4292808640 hasConceptScore W4292808640C15920480 @default.
• W4292808640 hasConceptScore W4292808640C178790620 @default.
• W4292808640 hasConceptScore W4292808640C185592680 @default.
• W4292808640 hasConceptScore W4292808640C2777108408 @default.
• W4292808640 hasConceptScore W4292808640C2777756961 @default.
• W4292808640 hasConceptScore W4292808640C2778724459 @default.
• W4292808640 hasConceptScore W4292808640C2779402116 @default.
• W4292808640 hasConceptScore W4292808640C2780294150 @default.
• W4292808640 hasConceptScore W4292808640C2780563676 @default.
• W4292808640 hasConceptScore W4292808640C31903555 @default.
• W4292808640 hasConceptScore W4292808640C35378473 @default.
• W4292808640 hasConceptScore W4292808640C515207424 @default.
• W4292808640 hasConceptScore W4292808640C521977710 @default.
• W4292808640 hasConceptScore W4292808640C55493867 @default.
• W4292808640 hasLocation W42928086401 @default.
• W4292808640 hasLocation W42928086402 @default.
• W4292808640 hasLocation W42928086403 @default.
• W4292808640 hasOpenAccess W4292808640 @default.

• next