Research Progress on Harmful Products from Maillard Reaction in Dairy Products: Generation Pathways, Detection Methods, and Control Strategies
The Maillard reaction imparts appealing aroma, color and texture to foods such as bread and coffee; however, in milk and dairy products, the Maillard reaction decreases their nutritional value and generates various harmful compounds, including furosine, furfural, and advanced glycation end-products...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2025-02-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-031.pdf |
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