Inhibitory effects of polyphenols on the Maillard reaction in low-lactose milk and the underlying mechanism
ABSTRACT: In this study, low-lactose milk (LLM) was heat-treated under different conditions and stored at 4°C, 25°C, and 37°C for 15 d, after which the changes in the Maillard reaction (MR) of LLM were investigated. The contents of α-dicarbonyl compounds and 5-hydroxymethylfurfural (5-HMF) in LLM af...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2024-12-01
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| Col·lecció: | Journal of Dairy Science |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S0022030224011949 |
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