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Reduction of 5‐hydroxymethylfurfural formation by flavan‐3‐ols in Maillard reaction models and fried potato chips |
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| Authors: | Yajing Qi Hao Zhang Gangcheng Wu Hui Zhang Li Wang Haifeng Qian Xiguang Qi |
| Affiliation: | 1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;2. School of Food Science and Technology, Jiangnan University, Wuxi, China;3. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China |
| Abstract: | |
| Keywords: | flavan‐3‐ols proanthocyanidins characterization 5‐hydroxymethylfurfural (HMF) Maillard reaction fried potato chips |