Effects of Tea Polyphenols on the Physicochemical Properties, Texture, and Flavor Characteristics of Crackers and Their Regulatory Effects on the Maillard Reaction

Effects of Tea Polyphenols on the Physicochemical Properties, Texture, and Flavor Characteristics of Crackers and Their Regulatory Effects on the Maillard Reaction

The effects of tea polyphenols on the physicochemical properties, texture and flavour characteristics of crackers were investigated, and the regulatory effects of tea polyphenols on the Maillard reaction of the simulated crackers system construction were further explored through physicochemical and...

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Bibliographic Details
Main Authors: Hengyu LIANG, Haoxiang GAO, Zan JING, Weicai ZENG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-08-01
Series:Shipin gongye ke-ji
Subjects:
tea polyphenols
crackers
physicochemical properties
texture
flavor
maillard reaction
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070313
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