Inhibition Mechanism of L-Cysteine on Maillard Reaction by Trapping 5-Hydroxymethylfurfural

The Maillard reaction (MR) can affect the color, flavor, organoleptic properties, and nutritional value of food. Sometimes, MR is undesirable due to lowering the nutrient utilization, producing harmful neo-formed compounds, etc. In this case, it is necessary to control MR. Some chemical substances,...

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Detalles Bibliográficos
Autores principales: Yang, Shiqiang, Zhang, Zhongfei, Li, Jiaoyong, Niu, Yuge, Yu, Liangli Lucy
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8234683/
https://www.ncbi.nlm.nih.gov/pubmed/34208512
http://dx.doi.org/10.3390/foods10061391

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8234683/
https://www.ncbi.nlm.nih.gov/pubmed/34208512
http://dx.doi.org/10.3390/foods10061391

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