Bindu Modi, Hari Timilsina, Sobika Bhandari, Ashma Achhami, Sangita Pakka, Prakash Shrestha, Devilal Kandel, Dhan Bahadur Gc, Sabina Khatri, Pradhumna Mahat Chhetri, Niranjan Parajuli
Food is a basic necessity for life, growth, survival, and maintaining a proper body function. Rising food demand leads both producers and consumers to search for alternative food sources with high nutritional value. However, food products may never be completely safe. The oxidation reaction may alter both the physicochemical and immunological properties of food products. Maillard and caramelization nonenzymatic browning reactions can play a pivotal role in food acceptance through the ways they influence quality factors such as flavor, color, texture, nutritional value, protein functionality, and digestibility...
2021: International Journal of Food Science