Galactooligosaccharides in infant formulas: Maillard reaction characteristics and influence on formation of advanced glycation end products-Reference-Cited by-同舟云学术

Galactooligosaccharides in infant formulas: Maillard reaction characteristics and influence on formation of advanced glycation end products

Published:2024 Issue: Volume: Page:
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Shang Feifei¹,Zhu Rugang¹²^ORCID,Li Huan²,Zhen Tianyi²,Li Tiejing²,Song Lifeng³,Pan Zhongtian¹,Zhang Qiao¹,Lan Haijing¹,Duan Zhenhua¹

Affiliation:

1. College of Food and Biological Engineering/Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China

2. Department of Food Science, College of Light Industry, Liaoning University, Liaoning Engineering Research Center for Food Bioprocessing, Shenyang Key Laboratory of Food Bioprocessing and Quality Control, Shenyang 110036, China

3. Institute for Cadre of Liaoning Economic Management, Shenyang 110122, China

Abstract

As prebiotics supplemented in infant formulas (IFs), galactooligosaccharides (GOSs) also have many other biological activities; however, their Maillard reaction characteristics are still unclear.

Funder

Department of Education of Liaoning Province

Natural Science Foundation of Guangxi Province

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D3FO02355A

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