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The thermal processing of black garlic was simulated. Fresh garlic was incubated at 55°C with 80% humidity and sampled every 5 or 10days. The changes in relevant products were as follows: the fructan content was decreased by 84.79%, and the fructose content was increased by 508.11%. The contents of Maillard reaction intermediate products were first increased and then decreased. The colour of garlic...
The formation of acrylamide under three asparagine–sugar low-moisture systems were analyzed by the response surface methodology (RSM) and orthogonal array methodology (OAM) in the present work. The acrylamide content was quantified by a novel validated ultra-performance liquid chromatography tandem mass spectrometry (UPLC–MS/MS). Results of RSM study showed that in the asparagine–glucose system, the...
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