Furosine Impurities and its Related Products
Furosine impurities are formed during the Maillard reaction, which occurs between reducing sugars and amino acids during food processing and storage. These impurities can negatively impact the nutritional value and quality of food products, and their levels need to be monitored and controlled. Analytical methods such as high-performance liquid chromatography (HPLC) are used to detect and quantify furosine impurities in food products.
