Food-Grade Synthesis of Maillard-Type Taste Enhancers Using Natural Deep Eutectic Solvents (NADES)

The increasing demand for healthier food products, with reduced levels of table salt, sugar, and mono sodium glutamate, reinforce the need for novel taste enhancers prepared by means of food-grade kitchen-type chemistry. Although several taste modulating compounds have been discovered in processed f...

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Detalles Bibliográficos
Autores principales: Kranz, Maximilian, Hofmann, Thomas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6017309/
https://www.ncbi.nlm.nih.gov/pubmed/29382108
http://dx.doi.org/10.3390/molecules23020261

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6017309/
https://www.ncbi.nlm.nih.gov/pubmed/29382108
http://dx.doi.org/10.3390/molecules23020261

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