A Literature Review on Maillard Reaction Based on Milk Proteins and Carbohydrates in Food and Pharmaceutical Products: Advantages, Disadvantages, and Avoidance Strategies

Milk has two main components that have high nutritional value—milk protein (casein and whey protein), and lactose. These components are extensively used in various areas, especially in food, i.e., as sweeteners, stabilizers, functional food ingredients, nutritional fortifiers, etc. Non-enzymatic bro...

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Detalles Bibliográficos
Autores principales: Xiang, Jia, Liu, Fenglin, Wang, Bo, Chen, Lin, Liu, Wenjie, Tan, Songwen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8472807/
https://www.ncbi.nlm.nih.gov/pubmed/34574107
http://dx.doi.org/10.3390/foods10091998

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8472807/
https://www.ncbi.nlm.nih.gov/pubmed/34574107
http://dx.doi.org/10.3390/foods10091998

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