Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk

Therese Jansson; Valentin Rauh; Bente P. Danielsen; Mahesha M. Poojary; Sandra S. Waehrens; Wender L. P. Bredie; John Sørensen; Mikael A. Petersen; Colin A. Ray; Marianne N. Lund

doi:10.1021/acs.jafc.7b04137

Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk

Therese Jansson, Valentin Rauh, Bente P. Danielsen, Mahesha M. Poojary, Sandra S. Waehrens, Wender L. P. Bredie, John Sørensen, Mikael A. Petersen, Colin A. Ray, Marianne N. Lund

23 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Journal of Agricultural and Food Chemistry
Vol/bind	65
Udgave nummer	48
Sider (fra-til)	10550-10561
Antal sider	12
ISSN	0021-8561
DOI	https://doi.org/10.1021/acs.jafc.7b04137
Status	Udgivet - 6 dec. 2017

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10.1021/acs.jafc.7b04137

Citationsformater

@article{bbdac34832104d89850814f45a5b6923,

title = "Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk",

keywords = "Maillard reaction, lactose-hydrolyzed milk, UHT, green tea extract, epigallocatechin gallate, storage stability, shelf life, Strecker aldehydes, flavor, alpha-dicarbonyls, protein-polyphenol binding",

author = "Therese Jansson and Valentin Rauh and Danielsen, {Bente P.} and Poojary, {Mahesha M.} and Waehrens, {Sandra S.} and Bredie, {Wender L. P.} and John S{\o}rensen and Petersen, {Mikael A.} and Ray, {Colin A.} and Lund, {Marianne N.}",

year = "2017",

month = dec,

day = "6",

doi = "10.1021/acs.jafc.7b04137",

language = "English",

volume = "65",

pages = "10550--10561",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

number = "48",

}

TY - JOUR

T1 - Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk

AU - Jansson, Therese

AU - Rauh, Valentin

AU - Danielsen, Bente P.

AU - Poojary, Mahesha M.

AU - Waehrens, Sandra S.

AU - Bredie, Wender L. P.

AU - Sørensen, John

AU - Petersen, Mikael A.

AU - Ray, Colin A.

AU - Lund, Marianne N.

PY - 2017/12/6

Y1 - 2017/12/6

KW - Maillard reaction

KW - lactose-hydrolyzed milk

KW - UHT

KW - green tea extract

KW - epigallocatechin gallate

KW - storage stability

KW - shelf life

KW - Strecker aldehydes

KW - flavor

KW - alpha-dicarbonyls

KW - protein-polyphenol binding

U2 - 10.1021/acs.jafc.7b04137

DO - 10.1021/acs.jafc.7b04137

M3 - Journal article

C2 - 29119790

SN - 0021-8561

VL - 65

SP - 10550

EP - 10561

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 48

ER -

Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk

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