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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 382 - 382 (1page)
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Our previous study demonstrated that raw Tenebrion molitor larvae was rich in Maillard reaction precursors, its generation of Maillard reaction products (MRPs) during thermal reactions were similar to those in meat, and its application as a savory-type flavoring material could be expected. In our study, mealworm was reacted with some amino acids (glycine, serine, glutamine, cysteine, and methionine), xylose, and water and their MRPs were compared. A total of 90 MRPs were identified in mealworm-Maillard reaction flavors. In particular, their difference was determine ... 전체 초록 보기
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