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Inhibition of the Maillard reaction by ohmic heating in a glucose-lysine model system

Yukihiro Kobayashi1,2, Yuta Koguma2, Naoko Sato-Hamada1,2

  • 1Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan.

Journal of the Science of Food and Agriculture
|July 16, 2026
PubMed
Abstract

Keywords:
Maillard reactionfurosineglucose–lysine modelohmic heatingpyrralineα‐dicarbonyl compounds

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