Effect of Maillard reaction on the quality of clarified butter, ghee.

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作者： Takami,Yokogawa ^[1] ; Chiaki,Yamazaki ^[2] ; Mari,Hara ^[2] ; Yuka,Sakashita ^[2] ; Takashi,Tanikawa ^[3] ; Ryuichiro,Suzuki ^[4] ; Yutaka,Inoue ^[3] ; Masashi,Kitamura ^[5]

作者单位： Laboratory of Pharmacognosy, School of Pharmacy, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1, Keyakidai, Sakado, Saitama, 350-0295, Japan. t_yokogawa@josai.ac.jp. ^[1] Laboratory of Pharmacognosy, School of Pharmacy, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1, Keyakidai, Sakado, Saitama, 350-0295, Japan. ^[2] Laboratory of Nutri-Pharmacotherapeutics Management, School of Pharmacy, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, Saitama, Japan. ^[3] Laboratory of Natural Products & Phytochemistry, Department of Pharmaceutical Sciences, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, Saitama, Japan. ^[4] Laboratory of Pharmacognosy, School of Pharmacy, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1, Keyakidai, Sakado, Saitama, 350-0295, Japan. kitamura@josai.ac.jp. ^[5]

关键词 Anti-oxidation Clarified butter Ghee Maillard reaction Melanoidin Quality control

主题词黄油(Butter);美拉德反应(Maillard Reaction);氧化还原(Oxidation-Reduction);自由基(Free Radicals)

DOI 10.1007/s11418-022-01661-y

PMID 36324007

发布时间 2023-01-11

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