Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides during Production

Lactose-hydrolyzed (LH) ultrahigh temperature (UHT) processed milk is more prone to Maillard reactions and formation of advanced glycation end products (AGEs) during processing and storage than conventional (CON) UHT milk because of the presence of free galactose and glucose. Commercially available...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2020-03, Vol.68 (11), p.3568-3575
Hauptverfasser:	Zhang, Wei, Poojary, Mahesha M, Rauh, Valentin, Ray, Colin A, Olsen, Karsten, Lund, Marianne N
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Galactose Humans Lactose Maillard Reaction Milk Temperature
Online-Zugang:	Volltext
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