Polyol‐mediated Maillard reaction modulation strategy for food chemical hazards inhibition and sensory quality maintenance of Cantonese bakery
The PMS strategy provides an effective and practical approach for mitigating multiple thermal processing hazards in Cantonese bakery. It establishes a foundation for health-oriented innovation in this traditional food sector, demonstrating that precision modulation of Maillard reaction pathways via tailored polyol blends can reconcile nutritional safety imperatives with the demand for uncompromised sensory excellence. © 2025 Society of Chemical Industry.
Authors
- Xiaoxi Li (ORCID: https://orcid.org/0000-0002-6007-5819)
- Wei Liu (ORCID: https://orcid.org/0000-0003-3802-4676)
- Tianxing Wang (ORCID: https://orcid.org/0009-0007-5894-3780)
- Yingying Pang
Institutions
- Key Laboratory of Guangdong Province (CN)
- South China University of Technology (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-09-18
- DOI
- https://doi.org/10.1002/jsfa.70204
- Citations
- 2
- Primary Topic
- Potato Plant Research
- Type
- article
- Field-Weighted Citation Impact
- 2.32