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Influence of Pasteurization on Maillard Reaction in Lactose-Free Milk

In order to improve the safety and quality of lactose-free milk (LFM) Maillard reaction products (MRPs), this study used raw cow’s milk as raw material and lactase hydrolysis to prepare LFM, which was heat-treated using pasteurization and then placed in storage temperatures of 4 °C, 25 °C and 37 °C...

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Detalles Bibliográficos
Autores principales:	Bi, Haixin, Wang, Yingbin, Guo, Yujuan, Liao, Ziyan, Na, Zhiguo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10609073/ https://www.ncbi.nlm.nih.gov/pubmed/37894584 http://dx.doi.org/10.3390/molecules28207105

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