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A Literature Review on Maillard Reaction Based on Milk Proteins and Carbohydrates in Food and Pharmaceutical Products: Advantages, Disadvantages, and Avoidance Strategies

Milk has two main components that have high nutritional value—milk protein (casein and whey protein), and lactose. These components are extensively used in various areas, especially in food, i.e., as sweeteners, stabilizers, functional food ingredients, nutritional fortifiers, etc. Non-enzymatic bro...

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Principais autores: Jia Xiang, Fenglin Liu, Bo Wang, Lin Chen, Wenjie Liu, Songwen Tan
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2021-08-01
Serier:Foods
Fag:
milk protein
lactose
Maillard reaction
food
medicine
avoidance approaches
Online adgang:https://www.mdpi.com/2304-8158/10/9/1998
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