Maillard reaction harmful products in dairy products: Formation, occurrence, analysis, and mitigation strategies
Various harmful Maillard reaction products such as lactulosyl-lysine (furosine), furfurals, and
advanced glycation end products (AGEs) could be formed during the thermal processing of …
advanced glycation end products (AGEs) could be formed during the thermal processing of …
[HTML][HTML] Metabolomics and proteomics approaches provide a better understanding of non-enzymatic browning and pink discoloration in dairy products: A mini review
Milk and dairy products can be affected by a series of chemical modifications induced by
non-enzymatic browning and discoloration phenomena. In food science, non-enzymatic …
non-enzymatic browning and discoloration phenomena. In food science, non-enzymatic …
Effects of different heat treatments on Maillard reaction products and volatile substances of camel milk
X Zhao, Y Guo, Y Zhang, X Pang, Y Wang, J Lv… - Frontiers in …, 2023 - frontiersin.org
Camel milk has unique compositional, functional and therapeutic properties compared to
cow's milk and also contains many protective proteins with anti-cancer, anti-diabetic and anti …
cow's milk and also contains many protective proteins with anti-cancer, anti-diabetic and anti …
Characterization of biopolymer-based UV-activated intelligent oxygen indicator for food-packaging applications
An attempt was made in the present study to develop and characterize sodium alginate (SA-
MB-NR), sodium caseinate (SC-MB-RSS), and carrageenan (CG-MB) ultraviolet light …
MB-NR), sodium caseinate (SC-MB-RSS), and carrageenan (CG-MB) ultraviolet light …
Effect of modified atmospheric packaging on the shelf life of Kalakand and its influence on microbial, textural, sensory and physico-chemical properties
Kalakand, a popular traditional milk sweet of Indian sub-continent, was packaged under air
and modified atmospheric packaging (MAP) conditions (98% N 2, 98% CO 2 and 50% N 2 …
and modified atmospheric packaging (MAP) conditions (98% N 2, 98% CO 2 and 50% N 2 …
[HTML][HTML] Chemical, microbial, and sensory characteristics of traditional cow ghee as affected by modified atmospheric packaging
Ghee is a stable product made from cow butter and obtained by clarifying butter after heat
treatment to extend the shelf life of butter. It is commonly used in traditional foods due to its …
treatment to extend the shelf life of butter. It is commonly used in traditional foods due to its …
Modified atmosphere packaging for milk cake: Assessment of ideal gas composition for extending shelf life
Purpose Milk cake is a well-renowned khoa-based dairy product in India, produced either
from the buffalo milk or using a specific danedar variety of khoa. Under ambient conditions …
from the buffalo milk or using a specific danedar variety of khoa. Under ambient conditions …
Integrative Approach of MAP and Active Antimicrobial Packaging for Prolonged Shelf-Life of Composite Bottle Gourd Milk Cake
The current research explored the integrative effect of antimicrobial edible films and
modified atmosphere packaging (MAP) on the quality parameters and shelf-life of bottle …
modified atmosphere packaging (MAP) on the quality parameters and shelf-life of bottle …
Standardization of process variables for development of traditional Indian dairy product herbal apple rabri with improved organoleptic, textural, antioxidants …
Rabri is a concentrated whole milk product from India that has been heat desiccated and
sweetened. Herbs are reported to possess therapeutic properties. The addition of these …
sweetened. Herbs are reported to possess therapeutic properties. The addition of these …
Optimization and storage study of rabri enriched with date syrup and makhana
Rabri is a dairy-based sweet dessert that is very popular in Indian subcontinent. Its high
sugar content limits some health conscious people from consuming it. In this study, rabri was …
sugar content limits some health conscious people from consuming it. In this study, rabri was …