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Food Protein-polysaccharide Conjugates Obtained via the Maillard Reaction: A Review

Fabíola Cristina de Oliveira1,2, Jane Sélia Dos Reis Coimbra2, Eduardo Basílio de Oliveira2

  • 1a Departamento de Ciência e Tecnologia de Alimentos, Instituto Federal de Educação Ciência e Tecnologia do Sudeste de Minas Gerais-Campus Rio Pomba, Bairro Lindo Vale , Rio Pomba - MG , Brasil.

Critical Reviews in Food Science and Nutrition
|May 15, 2014
PubMed

Keywords:
Glycationfood industrytechno-functional properties

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