tailieunhanh - Furfural, hydroxymethylfurfural and furosine as maillard reaction markers in fruit based foods including jams and baby food

The reaction is well-known for browning it causes in thermally treated foodstuffs. Many factors influence the type of MRPs formed: pH, sugar content, and processing conditions (temperature, pressure, duration). The compounds formed exhibit different biological properties, some are harmful to organisms and some are considered to be beneficial. |

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