Physico-chemical aspects of lactose hydrolysed milk system along with detection and mitigation of maillard reaction products
Author:
Funder
UF
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference138 articles.
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2. Influences of lactose hydrolysis of milk and sugar reduction on some physical properties of ice cream;Abbasi;Journal of Food Science & Technology,2015
3. Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products;Aktağ;Journal of Food Composition and Analysis,2019
4. Impact of Maillard reaction products on nutrition and health: Current knowledge and need to understand their fate in the human digestive system;ALJahdali;Critical Reviews in Food Science and Nutrition,2019
5. Development and shelf-life determination of pasteurized, microfiltered, lactose hydrolyzed skim milk;Antunes;Journal of Dairy Science,2014
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