Maillard reaction products and potatoes: have the benefits been clearly assessed?
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چکیده
منابع مشابه
Maillard reaction products and potatoes: have the benefits been clearly assessed?
Cooking foods affords numerous food safety benefits. During heating, Maillard reaction products (MRPs) are formed. MRPs contribute sensory aspects to food, including color, taste, and texture. One MRP, acrylamide, has been implicated in negative health outcomes; however, emerging data suggests MRPs may also deliver certain health benefits. The food industry has taken steps to decrease acrylamid...
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ژورنال
عنوان ژورنال: Food Science & Nutrition
سال: 2015
ISSN: 2048-7177,2048-7177
DOI: 10.1002/fsn3.283