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Key Aspects of Amadori Rearrangement Products as Future Food Additives †

Flavor is one of the most important factors in attracting consumers and maximizing food quality, and the Maillard reaction (MR) is highly-involved in flavor formation. However, Maillard reaction products have a big drawback in their relatively low stability in thermal treatment and storage. Amadori...

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Detalles Bibliográficos
Autores principales: Luo, Yue, Li, Shiming, Ho, Chi-Tang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303902/
https://www.ncbi.nlm.nih.gov/pubmed/34299589
http://dx.doi.org/10.3390/molecules26144314