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Reduction of 5-hydroxymethylfurfural formation by flavan-3-ols in Maillard reaction models and fried potato chips

Yajing Qi1,2,3, Hao Zhang1,2, Gangcheng Wu1,2,3

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.

Journal of the Science of Food and Agriculture
|April 14, 2018
PubMed
Abstract

Keywords:
5-hydroxymethylfurfural (HMF)Maillard reactioncharacterizationflavan-3-olsfried potato chipsproanthocyanidins

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