Profiles of initial, intermediate, and advanced stages of harmful Maillard reaction products in whole-milk powders pre-treated with different heat loads during 18 months of storage-Reference-Cited by-同舟云学术

Profiles of initial, intermediate, and advanced stages of harmful Maillard reaction products in whole-milk powders pre-treated with different heat loads during 18 months of storage

Published:2021-07 Issue: Volume:351 Page:129361
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Yong,Quan Wei,Jia Xiaodi,He Zhiyong,Wang Zhaojun,Zeng Maomao,Chen Jie

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

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3. Indirect determination of Amadori compounds in milk-based products by HPLC/ELSD/UV as an index of protein deterioration;Baptista;Food Research International,2004

4. Assessment of protein glycation markers in infant formulas;Birlouez-Aragon;Food Chemistry,2004

5. Effect of heating on Maillard reactions in milk;Van Boekel;Food Chemistry,1998

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