Mitigation of 3-deoxyglucosone and 5-hydroxymethylfurfural in brown fermented milk via an alternative browning process based on the hydrolysis of endogenous lactose-Reference-Cited by-同舟云学术

Mitigation of 3-deoxyglucosone and 5-hydroxymethylfurfural in brown fermented milk via an alternative browning process based on the hydrolysis of endogenous lactose

Published:2019 Issue:4 Volume:10 Page:2022-2029
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Han Zhonghui¹²³⁴⁵,Gao Jianxin⁶⁷⁸⁵,Li Jiaqi⁶⁷⁸⁵,Zhang Yan¹²³⁴⁵^ORCID,Yang Yanan⁶⁷⁸⁵,Wang Shuo¹²³⁴⁵

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.

1. Probiotic Beverage ContainingLactobacillus caseiShirota Improves Gastrointestinal Symptoms in Patients with Chronic Constipation

2. Daily intake of fermented milk with Lactobacillus casei strain Shirota reduces the incidence and duration of upper respiratory tract infections in healthy middle-aged office workers