Mitigation of 3-deoxyglucosone and 5-hydroxymethylfurfural in brown fermented milk via an alternative browning process based on the hydrolysis of endogenous lactose
Author:
Affiliation:
1. Tianjin Key Laboratory of Food Science and Health
2. School of Medicine
3. Nankai University
4. Tianjin 300071
5. China
6. State Key Laboratory of Food Nutrition and Safety
7. Tianjin University of Science and Technology
8. Tianjin 300457
Abstract
An alternative browning process based on the hydrolysis of endogenous lactose instead of the external addition of glucose was established to mitigate the production of unhealthy Maillard reaction products.
Funder
National Natural Science Foundation of China
Ministry of Science and Technology of the People's Republic of China
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2019/FO/C8FO02023J
Reference36 articles.
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3. Immunomodulatory effects of a probiotic drink containing Lactobacillus casei Shirota in healthy older volunteers
4. Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods
5. Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation of α-Dicarbonyl Compounds and Furfurals and the Development of Browning in Cookies during Baking
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