Inhibition Mechanism of L-Cysteine on Maillard Reaction by Trapping 5-Hydroxymethylfurfural

Inhibition Mechanism of L-Cysteine on Maillard Reaction by Trapping 5-Hydroxymethylfurfural

The Maillard reaction (MR) can affect the color, flavor, organoleptic properties, and nutritional value of food. Sometimes, MR is undesirable due to lowering the nutrient utilization, producing harmful neo-formed compounds, etc. In this case, it is necessary to control MR. Some chemical substances,...

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Bibliographic Details
Main Authors:	Shiqiang Yang, Zhongfei Zhang, Jiaoyong Li, Yuge Niu, Liangli Lucy Yu
Format:	Article
Language:	English
Published:	MDPI AG 2021-06-01
Series:	Foods
Subjects:	<span style="font-variant: small-caps">L</span>-cysteine Maillard reaction inhibition HMF sulfhydryl compound
Online Access:	https://www.mdpi.com/2304-8158/10/6/1391

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