Retention of β-galactosidase activity as related to Maillard reaction, lactose crystallization, collapse and glass transition in low moisture whey systems-Reference-Cited by-同舟云学术

Retention of β-galactosidase activity as related to Maillard reaction, lactose crystallization, collapse and glass transition in low moisture whey systems

Published:2004-06 Issue:6 Volume:14 Page:517-525
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Burin L.,Jouppila K.,Roos Y.H.,Kansikas J.,Buera M.P.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference33 articles.

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3. A study of acid-catalyzed sucrose hydrolysis in an amorphous polymeric matrix at reduced moisture contents;Buera;Food Research International,1995

4. Effect of physical changes on the rates of nonenzymic browning and related reactions;Buera;Food Chemistry,1995

5. Colorimetric measurements in a turbid medium;Buera;Die Farbe,1990

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