Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk

To improve the quality and safety of brown fermented milk (BFM), the formation and alterations of potentially harmful Maillard reaction products (MRPs), including 3-deoxyglucosone (3-DG), methylglyoxal (MGO), 5-(hydroxymethyl)-2-furfural (HMF), acrylamide and flavour components were investigated dur...

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Detalhes bibliográficos
Publicado no:Molecules
Main Authors: Han, Zhonghui, Gao, Jianxin, Wang, Xiaomin, Wang, Wenxiang, Dong, Jing, Zhang, Yan, Wang, Shuo
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2019
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6359423/
https://ncbi.nlm.nih.gov/pubmed/30642064
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules24020272
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