Analysis of Advanced Glycation End Products in Ribose-, Glucose- and Lactose-Crosslinked Gelatin to Correlate the Physical Changes Induced by Maillard Reaction in Films

Publication date: Available online 6 March 2021Source: Food HydrocolloidsAuthor(s): Alaitz Etxabide, Paul A. Kilmartin, Juan I. Maté, Sujay Prabakar, Margaret Brimble, Rafea Naffa

Source: Food Hydrocolloids - March 7, 2021 Category: Food Science Source Type: research