Profiles of initial, intermediate, and advanced stages of harmful Maillard reaction products in whole-milk powders pre-treated with different heat loads during 18 months of storage
Yong Li, Wei Quan, Xiaodi Jia, Zhiyong He, Zhaojun Wang, Maomao Zeng, Jie Chen
Topics & Concepts
PasteurizationMaillard reactionFurfuralFood scienceChemistrySterilization (economics)High heatPentosidineBiochemistryMaterials scienceGlycationForeign exchange marketReceptorForeign exchangeEconomicsCatalysisComposite materialMonetary economicsAdvanced Glycation End Products researchDiet, Metabolism, and DiseaseTea Polyphenols and Effects