Reduction of the levels of 5-hydroxymethylfurfural and advanced glycation end products in milk by the combination of high pressure and moderate heat pre-incubation

Glycation unveiled : Unravelling influencing factors of protein glycation in different varieties of infant formulas

“…Their results demonstrated that in-container sterilization had the greatest promoting impact on protein glycation in milk powder, followed by ultra high temperature (UHT) sterilization, extended shelf-life sterilization, and pasteurization. In recent years, there has been increasing research interest in exploring novel techniques for inhibiting protein glycation in food products, including the use of supercritical carbon dioxide treatment in milk model systems (Casal et al, 2006) and applying high pressure technology during milk processing (Wu et al, 2022). Both techniques showed inhibitory effects on dAGEs formation in milk products.…”