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Heating and grinding degree regulation: Amadori compounds (ACs) accumulation and antioxidant activity in dried jujube Powder
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杨
L
DOI：10.1016/j.fbp.2026.05.016.png)
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Abstract
En 中文
• Categories and content characteristics of Amadori compounds (ACs) in jujube powder were investigated • Maillard reaction extent and ACs accumulation in jujube powder of varying particle sizes were evaluated • Optimal Maillard reaction temperature combined with spray drying significantly increased ACs content in jujube powder
Keywords:
Amadori compounds
Maillard reaction
jujube powder
spray drying
antioxidant activity
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3.4
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2.7K
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