Maillard reaction indicators formation, changes and possible intake in infant formula produced by different thermal treatments during domestic use

•Initial, intermediate and advanced indicators of Maillard reaction were measured.•IF produced by 75 °C, 2 min has lower 3-deoxyglucuronide (3-DG) and FAST index.•Visibly color change of IFs observed during storage at 37 °C, 57% RH and 75% RH.•The largest available lysine loss of IFs was 71.41% stor...

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Veröffentlicht in:	Food chemistry 2022-11, Vol.395, p.133576-133576, Article 133576
Hauptverfasser:	Wang, Mengqi, Yuan, Xianwei, Zheng, Yao, Wu, Zhengyan, Li, Hongbo, Li, Hongjuan, Yu, Jinghua
Format:	Artikel
Sprache:	eng
Schlagworte:	Infant formula Maillard reaction Shelf-life Thermal treatments
Online-Zugang:	Volltext
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