Effect of heating on Maillard reactions in milk-Reference-Cited by-同舟云学术

Effect of heating on Maillard reactions in milk

Published:1998-08 Issue:4 Volume:62 Page:403-414
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Van Boekel M.A.J.S.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference90 articles.

1. Presence and significance of lactulose in milk products: a review;Adachi;Journal of Dairy Science,1961

2. Anticarcinogenic effect of browning reaction products;Aeschbacher,1990

3. The Maillard reaction;Ames,1992

4. Lactulose content, colour and the organoleptic assessment of ultra heat treated and sterilized milks;Andrews;Journal of Dairy Research,1987

5. Oxidative degradation of protein-bound Amadori products: formation of N′-carboxymethyllysine and N-carboxymethyl amino acids as indicators of the extent of non-enzymatic glycosylation;Badoud,1990

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