Alternative Processing Options for Improving the Proteins Functionality by Maillard Conjugation

Conjugation of the proteins with carbohydrates, occurring in the early stages of the Maillard reactions, received increased attention because of the high potential to ensure the improvement of the biological activity and functional properties of the proteins of different origins. The Maillard conjug...

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Detalles Bibliográficos
Autores principales: Dumitrașcu, Loredana, Borda, Daniela, Aprodu, Iuliana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572503/
https://www.ncbi.nlm.nih.gov/pubmed/37835241
http://dx.doi.org/10.3390/foods12193588

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572503/
https://www.ncbi.nlm.nih.gov/pubmed/37835241
http://dx.doi.org/10.3390/foods12193588

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