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Insights into melanoidin conversion into fluorescent nanoparticles in the Maillard reaction
ArticleAbstract: The Maillard reaction is a well known chemical reaction in the food industry, in which melanoidins aPalabras claves:Autores:Dai C., Li D.M., Li Y., Mingqian Tan, Na X., Xie Y.Fuentes:scopusPresence and Formation Mechanism of Foodborne Carbonaceous Nanostructures from Roasted Pike Eel (Muraenesox cinereus)
ArticleAbstract: Foodborne nanostructures have gained more and more attention in recent years. In this paper, the prePalabras claves:biodistribution, carbonaceous nanostructures, foodborne, formation mechanism, photoluminescentAutores:Bi J., Cong S., Li Y., Mingqian Tan, Song Y., Wang H., Yu C., Zhu B.W.Fuentes:scopusPresence and formation of fluorescence carbon dots in a grilled hamburger
ArticleAbstract: The presence of nanomaterials during food processing has attracted significant concern due to the phPalabras claves:Autores:Bi J., Li D.M., Li Y., Liu S., Mingqian Tan, Wang H., Yu C., Zhu B.W.Fuentes:scopus