Impact and inhibitory mechanism of phenolic compounds on the formation of toxic Maillard reaction products in food
As one of the dominant reactions occurring during thermal treatment of food, the Maillard reaction not only leads to the formation of aroma, browning color and taste compounds, but also contributes to the formation of some unpleasant toxic substances including acrylamide, heterocyclic amines and adv...
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| Format: | Article |
| Language: | English |
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Higher Education Press
2018-07-01
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| Series: | Frontiers of Agricultural Science and Engineering |
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| Online Access: | http://academic.hep.com.cn/fase/fileup/2095-7505/PDF/1511514497836-545532002.pdf |