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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...
Gorde:
| Argitaratua izan da: | Nutrients |
|---|---|
| Egile Nagusiak: | , , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
MDPI
2017
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| Gaiak: | |
| Sarrera elektronikoa: | 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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