Profiling of Low-Molecular-Weight Carbonyls and Protein Modifications in Flavored Milk

Profiling of Low-Molecular-Weight Carbonyls and Protein Modifications in Flavored Milk

Thermal treatments of dairy products favor oxidations, Maillard reactions, and the formation of sugar or lipid oxidation products. Additives including flavorings might enhance these reactions or even induce further reactions. Here we aimed to characterize protein modifications in four flavored milk...

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Bibliographic Details
Main Authors: Michele Wölk, Theres Schröter, Ralf Hoffmann, Sanja Milkovska-Stamenova
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Antioxidants
Subjects:
Maillard reaction
oxidation/carbonylation
protein modifications
low molecular weight carbonyls
flavored milk
Online Access:https://www.mdpi.com/2076-3921/9/11/1169

Internet

https://www.mdpi.com/2076-3921/9/11/1169

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