{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,22]],"date-time":"2026-10-22T17:45:18Z","timestamp":1792691118673,"version":"4.5.0"},"reference-count":31,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2021,12,17]],"date-time":"2021-12-17T00:00:00Z","timestamp":1639699200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2022,1]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>The chemical properties and quality of milk powder and reconstituted milk can be changed by preheating treatment during milk powder processing. The effect of preheating conditions (low\u2010temperature pasteurization [LT], high\u2010temperature pasteurization [HT], extended shelf\u2010life [ESL], ultra\u2010high\u2010temperature [UHT], and in\u2010container sterilization [CS]), on furosine, furfural compounds, and advanced glycation end products were investigated in milk powders and reconstituted milk. The results revealed that Maillard reaction indicators were affected by preheating intensity; contents of furosine, 5\u2010hydroxymethylfurfural (HMF), 2\u2010furfural, N\u03b5\u2010(carboxymethyl)lysine (CML), and N\u03b5\u2010(carboxyethyl)lysine (CEL) increased, whereas lysine and 5\u2010methyl\u2010furfural (MF) decreased in both milk powder and reconstituted milk with an increase in the intensity of preheating. CML and CEL contents in reconstituted milk increased by 1.7\u2010 to 2.4\u2010fold and 1.3\u2010 to 1.6\u2010fold, respectibely. The content of CML and CEL in high\u2010preheating powders was 11%\u201334% and 18%\u2013123% higher than that in LT samples, respectively. Compared with milk powder, furosine was reduced by 22%\u201355% and MF by 57%\u201369% in reconstituted milk; HMF increased by 12%\u201352%, CML and CEL increased 1.7\u20132.4 times and 1.3\u20131.6 times, respectively. A superposition effect was observed between preheating intensity and heat process times, which increased the content of Maillard reaction products.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>Our findings revealed the promotion effect of higher preheating conditions on Maillard reaction indicators in milk powder and reconstituted low\u2010temperature pasteurized milk. The results will help reduce some of the harmful Maillard reaction indicators (e.g., advanced glycation end products) formed during heat processing and assist customers in selecting dairy products with low amounts of Maillard reaction products.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.15989","type":"journal-article","created":{"date-parts":[[2021,12,17]],"date-time":"2021-12-17T10:43:57Z","timestamp":1639737837000},"page":"193-205","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":25,"title":["Characterizing changes in Maillard reaction indicators in whole milk powder and reconstituted low\u2010temperature pasteurized milk under different preheating conditions"],"prefix":"10.1111","volume":"87","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2887-4290","authenticated-orcid":false,"given":"Yong","family":"Li","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Jiangnan University  Wuxi China"},{"name":"International Joint Laboratory on Food Safety Jiangnan University  Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaodi","family":"Jia","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Jiangnan University  Wuxi China"},{"name":"International Joint Laboratory on Food Safety Jiangnan University  Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhaojun","family":"Wang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Jiangnan University  Wuxi China"},{"name":"International Joint Laboratory on Food Safety Jiangnan University  Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2965-6997","authenticated-orcid":false,"given":"Zhiyong","family":"He","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Jiangnan University  Wuxi China"},{"name":"International Joint Laboratory on Food Safety Jiangnan University  Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9259-1992","authenticated-orcid":false,"given":"Maomao","family":"Zeng","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Jiangnan University  Wuxi China"},{"name":"International Joint Laboratory on Food Safety Jiangnan University  Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3882-7284","authenticated-orcid":false,"given":"Jie","family":"Chen","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Jiangnan University  Wuxi China"},{"name":"International Joint Laboratory on Food Safety Jiangnan University  Wuxi China"},{"name":"Synergetic Innovation Center of Food Safety and Nutrition Jiangnan University  Wuxi China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,12,17]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2018.1431202"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2003.11.019"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2017.01.058"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1046\/j.1364-727x.2001.00021.x"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2010.11.002"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0958-6946(96)00042-8"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2005.04.046"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2019.125930"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2017.02.007"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1017\/S1041610217000886"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1002\/mnfr.200600154"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf991197l"},{"issue":"4","key":"e_1_2_8_14_1","first-page":"1272","article-title":"Dietary intake increases serum levels of carboxymethil\u2010lysine (CML) in diabetic patients","volume":"27","author":"Jara N.","year":"2012","journal-title":"Nutrici\u00f3n Hospitalaria"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1201\/b12112-14"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10068-018-0524-9"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2020.110088"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2019.108648"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2004.04.006"},{"key":"e_1_2_8_20_1","volume-title":"Effect of processing and storage on the reconstitution properties of whole milk and ultrafiltered skim milk powders","author":"McKenna A. B.","year":"2000"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.12178"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf202470u"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.06.110"},{"key":"e_1_2_8_24_1","volume-title":"Agricultural industry standards of the People's Republic of China. Identification of reconstituted Milk in pasteurized and UHT milk","author":"NY\/T939\u20102016","year":"2016"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10061247"},{"key":"e_1_2_8_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fct.2013.06.052"},{"key":"e_1_2_8_27_1","doi-asserted-by":"publisher","DOI":"10.1155\/2017\/1864832"},{"key":"e_1_2_8_28_1","first-page":"316","volume-title":"Encyclopedia of diary sciences","author":"Tong P. S.","year":"2011"},{"key":"e_1_2_8_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2008.01.006"},{"key":"e_1_2_8_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jada.2010.03.018"},{"key":"e_1_2_8_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/0958-6946(95)00060-7"},{"key":"e_1_2_8_32_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.10578"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.15989","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/1750-3841.15989","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.15989","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T15:32:52Z","timestamp":1762183972000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.15989"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,12,17]]},"references-count":31,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2022,1]]}},"alternative-id":["10.1111\/1750-3841.15989"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.15989","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2021,12,17]]},"assertion":[{"value":"2021-07-17","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2021-11-03","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2021-12-17","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}