Dairy products and the Maillard reaction: A promising future for extensive food characterization by integrated proteomics studies

Food Chemistry

Volumn 219, Issue , 2017, Pages 477-489

  Arena, Simona ^a   Renzone, Giovanni ^a   D'Ambrosio, Chiara ^a   Salzano, Anna Maria ^a   Scaloni, Andrea ^a  

^a CNR   (Italy)

Author keywords

Advanced glycation end products; Heating; Lactosylation; Maillard reaction; Milk; Oxidation

Indexed keywords

CHEMICAL MODIFICATION; CHEMICAL REACTIONS; DAIRY PRODUCTS; GLYCOSYLATION; HEATING; MOLECULAR BIOLOGY; OXIDATION; PROTEINS;

ADVANCED GLYCATION END PRODUCTS; FOOD CHARACTERIZATION; LACTOSYLATION; MAILLARD REACTION; MICROBIOLOGICAL SAFETY; MILK; MODIFIED AMINO ACIDS; TECHNOLOGICAL PROCESS;

DAIRIES;

AMINO ACID; MILK PROTEIN; PROTEIN;

CLINICAL EVALUATION; DAIRY PRODUCT; GLYCATION; HEATING; HUMAN; IMMUNOASSAY; MILK; PROTEIN MODIFICATION; PROTEOMICS; REVIEW; ANIMAL; CHEMISTRY; GLYCOSYLATION; PROCEDURES;

ANIMALS; GLYCOSYLATION; HUMANS; MAILLARD REACTION; MILK; MILK PROTEINS; PROTEINS; PROTEOMICS;

EID: 84989328829     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.09.165     Document Type: Review

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