Novel roles of hydrocolloids in foods: Inhibition of toxic maillard reaction products formation and attenuation of their harmful effects

Publication date: May 2021Source: Trends in Food Science & Technology, Volume 111Author(s): Nana Zhang, Qian Zhou, Daming Fan, Jianbo Xiao, Yueliang Zhao, Ka-Wing Cheng, Mingfu Wang
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research