Development of a novel Maillard reaction-based time–temperature indicator for monitoring the fluorescent AGE content in reheated foods
Bei Hu, Lin Li, Yi Hu, Di Zhao, Yuting Li, Mingquan Yang, Aijuan Jia, Sui Chen, Bing Li, Xia Zhang
Abstract
, respectively. TTI-1 was the optimal indicator for instant soy milk powder because it showed the lowest activation energy difference in this study. The results show that this series of Maillard reaction-based TTIs can be used to monitor the AGE contents in various reheated foods.
Topics & Concepts
Maillard reactionFluorescenceChemistryFood scienceChromatographyQuantum mechanicsPhysicsAdvanced Glycation End Products researchTea Polyphenols and EffectsPhytochemicals and Antioxidant Activities