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Application of tea polyphenols as additives in brown fermented milk: Potential analysis of mitigating Maillard reaction products

ABSTRACT: Brown fermented milk (BFM) is favored by consumers in the dairy market for its unique burnt flavor and brown color. However, Maillard reaction products (MRP) from high-temperature baking are also noteworthy. In this study, tea polyphenols (TP) were initially developed as potential inhibito...

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Principais autores: Hongbo Li, Yuanyuan Zhang, Yuelu Jiang, Jia Xin Li, Chen Li, Yang Zhao, Chunshuang Li, Ren Qing Duo Jie, Justyna Zulewska, Hongjuan Li, Jinghua Yu
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier 2023-10-01
Serier:Journal of Dairy Science
Fag:
brown fermented milk
Maillard reaction products
tea polyphenols
inhibition rate
storage
Online adgang:http://www.sciencedirect.com/science/article/pii/S0022030223002394
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