Characterizing changes in Maillard reaction indicators in whole milk powder and reconstituted low‐temperature pasteurized milk under different preheating conditions-Reference-Cited by-同舟云学术

Characterizing changes in Maillard reaction indicators in whole milk powder and reconstituted low‐temperature pasteurized milk under different preheating conditions

Published:2021-12-17 Issue:1 Volume:87 Page:193-205
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Li Yong¹²^ORCID,Jia Xiaodi¹²,Wang Zhaojun¹²,He Zhiyong¹²^ORCID,Zeng Maomao¹²^ORCID,Chen Jie¹²³^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China

2. International Joint Laboratory on Food Safety Jiangnan University Wuxi China

3. Synergetic Innovation Center of Food Safety and Nutrition Jiangnan University Wuxi China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15989

Reference31 articles.

1. Chemical methods and techniques to monitor early Maillard reaction in milk products; A review

2. Assessment of protein glycation markers in infant formulas

3. Extended shelf life milk – One concept, different qualities: A comprehensive study on the heat load of differently processed liquid milk retailed in Austria in 2012 and 2015

4. Predicting safety and quality parameters for UHT-processed milks

5. Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies

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