Modelling the Maillard reaction during the cooking of a model cheese-Reference-Cited by-同舟云学术

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Modelling the Maillard reaction during the cooking of a model cheese

Published:2015-10 Issue: Volume:184 Page:229-237
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bertrand Emmanuel,Meyer Xuân-Mi,Machado-Maturana Elizabeth,Berdagué Jean-Louis,Kondjoyan Alain

Funder

Agence Nationale de la Recherche

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Processing gas chromatographic data and confidence interval calculation for partition coefficients determined by the phase ratio variation method;Atlan;Journal of Chromatography A,2006

2. Maillard reaction as influenced by buffer type and concentration;Bell;Food Chemistry,1997

3. Degradation of lactose during heating of milk. 1. Reaction pathways;Berg;Netherlands Milk and Dairy Journal,1994

4. Heat-induced volatiles and odour-active compounds in a model cheese;Bertrand;International Dairy Journal,2011

5. Predictive test for the tendency of Cheddar cheese to brown after processing;Bley;Journal of Dairy Science,1985

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