Method

There is provided a process for the prevention and/or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.

Saved in:
Bibliographic Details
Main Authors Søe, Jørn Borch, Petersen, Lars Wexøe, Poulsen, Charlotte Horsmans, Rand, Thomas, Boll, Dana L
Format Patent
LanguageEnglish
Published 24.04.2012
Online AccessGet full text

Cover

More Information
Summary:There is provided a process for the prevention and/or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar.