Quality of Dried Foods
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-65433-7_15
Reference120 articles.
1. Aalaei K, Rayner M, Sjöholm I (2016) Storage stability of freeze-dried, spray-dried and drum-dried skim milk powders evaluated by available lysine. LWT 73:675–682. https://doi.org/10.1016/j.lwt.2016.07.011
2. Aalaei K, Sjöholm I, Rayner M, Tareke E (2017) The impact of different drying techniques and controlled storage on the development of advanced glycation end products in skim milk powders using isotope Dilution ESI-LC-MS/MS. Food Bioprocess Technol 10(9):1704–1714. https://doi.org/10.1007/s11947-017-1936-x
3. Aalaei K, Rayner M, Sjöholm I (2019) Chemical methods and techniques to monitor early Maillard reaction in milk products; a review. Crit Rev Food Sci Nutr 59(12):1829–1839
4. Abbas HK, Shier WT (2009) Mycotoxin contamination of agricultural products in the Southern United States and approaches to reducing it from pre-harvest to final food products. In: Mycotoxin prevention and control in agriculture, vol 1031. American Chemical Society, Washington, DC, pp 37–58
5. Adeyeye SA (2016) Fungal mycotoxins in foods: a review. Cogent Food Agric 2(1):1213127
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