Research Progress on Maillard Browning Inhibition in Conventional Milk and Its Application Feasibility to Lactose-Hydrolyzed Milk
The browning phenomenon of dairy products during storage is mainly attributed to the Maillard reaction. Compared with conventional dairy products, lactose-hydrolyzed milk is more prone to browning due to the catalytic decomposition of lactose into reducing monosaccharides (glucose and galactose) by...
Αποθηκεύτηκε σε:
| Κύριος συγγραφέας: | |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
China Food Publishing Company
2026-04-01
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| Σειρά: | Shipin Kexue |
| Θέματα: | |
| Διαθέσιμο Online: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2026-47-7-038.pdf |
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