Novel roles of hydrocolloids in foods: Inhibition of toxic maillard reaction products formation and attenuation of their harmful effects
Nana Zhang, Qian Zhou, Daming Fan, Jianbo Xiao, Yueliang Zhao, Ka‐Wing Cheng, Mingfu Wang
Topics & Concepts
Maillard reactionChemistryGlycationFood scienceFood productsFood additivePolyphenolBrowningAntioxidantBiochemistryReceptorAdvanced Glycation End Products researchPotato Plant ResearchEdible Oils Quality and Analysis