Profiling of Low-Molecular-Weight Carbonyls and Protein Modifications in Flavored Milk

• المؤلفون الرئيسيون: Michele Wölk (مؤلف), Theres Schröter (مؤلف), Ralf Hoffmann (مؤلف), Sanja Milkovska-Stamenova (مؤلف)
• التنسيق: كتاب
• منشور في: MDPI AG, 2020-11-01T00:00:00Z.
• الموضوعات: article
• الوصول للمادة أونلاين: Connect to this object online.

Thermal treatments of dairy products favor oxidations, Maillard reactions, and the formation of sugar or lipid oxidation products. Additives including flavorings might enhance these reactions or even induce further reactions. Here we aimed to characterize protein modifications in four flavored milk...