Journal of food scienceAnimalsMaillard ReactionCattleProtein HydrolysatesBone and Bones
Effects and Mechanisms of Ultrasonic Pretreatment on the Maillard Reaction in Bovine Bone Protein Hydrolysates.
Jiajun Guo, Haiyang Ma, Mei Guo, YuQin Feng, GuiShan Liu
Published: 202510.1111/1750-3841.70754
Abstract
To valorize protein-rich bovine bone, a meat processing by-product, this study investigated the effect of ultrasonic pretreatment on the Maillard reaction (MR) of bovine bone hydrolysates. The underlying mechanism was elucidated by analyzing the hydr…
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