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
格式:	Artigo
語言:	Inglês
出版:	MDPI AG 2021-08-01
叢編:	Foods
主題:	milk protein lactose Maillard reaction food medicine avoidance approaches
在線閱讀:	https://www.mdpi.com/2304-8158/10/9/1998
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