Antioxidant Maillard Reaction Products from Milk Whey: A Food By-Product Valorisation

Antioxidant Maillard Reaction Products from Milk Whey: A Food By-Product Valorisation

The Maillard reaction (MR) is a key process in food science, producing bioactive compounds with antioxidant properties. This study evaluates the antioxidant potential of MR products (MRPs) from different dairy byproducts—cow cheese whey, goat cheese whey, and cow yoghurt whey—highlighting their appl...

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Bibliographic Details
Main Authors: Sara Bolchini, Tiziana Nardin, Ksenia Morozova, Matteo Scampicchio, Roberto Larcher
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
Maillard reaction
food by-product valorisation
antioxidants
milk whey
high-resolution mass spectrometry
Online Access:https://www.mdpi.com/2304-8158/14/3/450
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