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Furan formation from ingredient interactions and furan mitigation by sugar alcohols and antioxidants of bamboo leaves in milk beverage model systems |
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| Authors: | Jun Guo Runmin Zhao Jiaqi Li Dongyan Wu Qiyue Yang Yan Zhang Shuo Wang |
| Affiliation: | 1. State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China Demonstration Center of Food Quality and Safety Testing Technology, Tianjin University of Science and Technology, Tianjin, China Tianjin Engineering Research Center of Safety Control Technology in Food Processing, Tianjin, China;2. State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China;3. Tianjin Key Laboratory of Food Science and health, School of Medicine, Nankai University, Tianjin, China |
| Abstract: | The cover image is based on the Research Article Furan formation from ingredient interactions and furan mitigation by sugar alcohols and antioxidants of bamboo leaves in milk beverage model systems by Jun Guo et al., DOI: 10.1002/jsfa.9739 .  |
| Keywords: | furan milk beverage model sugar alcohol AOB mitigation Maillard reaction |