Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk

Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk

To improve the quality and safety of brown fermented milk (BFM), the formation and alterations of potentially harmful Maillard reaction products (MRPs), including 3-deoxyglucosone (3-DG), methylglyoxal (MGO), 5-(hydroxymethyl)-2-furfural (HMF), acrylamide and flavour components were investigated dur...

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Bibliographic Details
Main Authors: Zhonghui Han, Jianxin Gao, Xiaomin Wang, Wenxiang Wang, Jing Dong, Yan Zhang, Shuo Wang
Format: Article
Language:English
Published: MDPI AG 2019-01-01
Series:Molecules
Subjects:
brown fermented milk
α-dicarbonyl
5-(hydroxymethyl)-2-furfural
acrylamide
flavour component
formation
Online Access:http://www.mdpi.com/1420-3049/24/2/272

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http://www.mdpi.com/1420-3049/24/2/272

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