Chitosan-glucose Maillard reaction products and their preservative effects on fresh grass carp (Ctenopharyngodon idellus) fillets during cold storage.

Amr M BakryChang MaShanbai XiongTao YinBinjia ZhangQilin Huang

Published in: Journal of the science of food and agriculture (2018)

The present study demonstrates that, for C. idellus fillets, treatment with CG-MRPs prepared at 120 °C for 40 min could be a feasible approach for maintaining the freshness of C. idellus fillets and prolonging shelf-life during cold storage. © 2018 Society of Chemical Industry.

Keyphrases

drug delivery
blood glucose
metabolic syndrome
wound healing
adipose tissue
skeletal muscle
hyaluronic acid
replacement therapy
glycemic control