Application of tea polyphenols as additives in brown fermented milk: Potential analysis of mitigating Maillard reaction products

Authors: Hongbo Li, Yuanyuan Zhang, Yuelu Jiang, Jia Xin Li, Chen Li, Yang Zhao, Chunshuang Li, Ren Qing Duo Jie, Justyna Zulewska, Hongjuan Li, Jinghua Yu

Source: Journal of Dairy Science, Vol 106, Iss 10, Pp 6731-6740 (2023)

Subject Terms: brown fermented milk, Maillard reaction products, tea polyphenols, inhibition rate, storage, Dairy processing. Dairy products, SF250.5-275, Dairying, SF221-250

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S0022030223002394; https://doaj.org/toc/0022-0302

Access URL: https://doaj.org/article/315a2beee3df4e019620fac8200cf652

The Characterization of a Low-Calorie and Lactose-Free Brown Fermented Milk by the Hydrolysis of Different Enzymatic Lactose

Authors: Han Tao, Shuo-Qian Li, Meng-Jia Fang, Wan-Hao Cai, Song Zhang, Hui-Li Wang

Source: Foods, Vol 13, Iss 18, p 2861 (2024)

Subject Terms: lactose-free, brown fermented milk, storage stability, low calorie, harmful Maillard reaction products, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/18/2861; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/1b9af8ee7de4439d9cc78f1a077dcb97

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

Authors: Zhonghui Han, Jianxin Gao, Xiaomin Wang, Wenxiang Wang, Jing Dong, Yan Zhang, Shuo Wang

Source: Molecules, Vol 24, Iss 2, p 272 (2019)

Subject Terms: brown fermented milk, α-dicarbonyl, 5-(hydroxymethyl)-2-furfural, acrylamide, flavour component, formation, Organic chemistry, QD241-441

File Description: electronic resource

Relation: http://www.mdpi.com/1420-3049/24/2/272; https://doaj.org/toc/1420-3049

Access URL: https://doaj.org/article/92cd6565401a46749d4b6916cdb610e3