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Research Square Preprint2024 Mar 20
Instead, the energy is released as heat rather than as ATP
10.1111/jocd.12152 22 Ben FadhelN.ChaabaneA.AmmarH.Ben RomdhaneH.SouaY.ChadliZ.et al (2019)
Conversely, during heat processing of milk, the Maillard reaction might release substances that can break down the peptide bonds of milk proteins, yielding new peptides 73
It significantly contributes to immune cell function and proliferation, bolstering the bodys defenses
This process mimics the body's reaction to acute injury
