Maillard Reaction Products in Powder Based Food for Infants and Toddlers
Merichel Plaza, Elin Östman & Eden Tareke · European Journal of Nutrition & Food Safety · 2016
Aim: To investigate the formation of Maillard reaction products (MRPs) during 28 days storage of the two most consumed brands (B1, B2) of gruel products on the Swedish market. Methodology: The MRPs; furfural, 5-hydroxymethyl furfural (HMF), N-(1-Carboxyethyl)-L-Lysine (CEL), N-(1...
Open access
Research Article
10.9734/EJNFS/2016/19150