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Food Processing: The Influence of the Maillard Reaction on Immunogenicity and Allergenicity of Food Proteins
The majority of foods that are consumed in our developed society have been processed. Processing promotes a non-enzymatic reaction between proteins and sugars, the Maillard reaction (MR). Maillard reaction products (MRPs) contribute to the taste, smell and color of many food products, and thus influ...
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| Publicado no: | Nutrients |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5579628/ https://ncbi.nlm.nih.gov/pubmed/28777346 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu9080835 |
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