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Alternative Processing Options for Improving the Proteins Functionality by Maillard Conjugation.

Loredana Dumitrașcu1, Daniela Borda1, Iuliana Aprodu1

  • 1Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Str., 800008 Galati, Romania.

Foods (Basel, Switzerland)
|October 14, 2023
PubMed
Summary

Maillard conjugates enhance protein properties and biological activity. Alternative technologies like ultrasound and microwaves offer efficient, safer methods for their formation compared to traditional heating.

Keywords:
Maillard reactionsalternative processing techniquesproteins

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