Characterizing Maillard reaction kinetics and rheological changes in white chocolate over extended heating
Author:
Affiliation:
1. Department of Food Science University of Wisconsin‐Madison Madison WI USA
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15772
Reference37 articles.
1. Nonenzymatic Browning Reaction of Essential Amino Acids: Effect of pH on Caramelization and Maillard Reaction Kinetics
2. Maillard browning kinetics in a liquid model system
3. Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes
4. Lactulose determination in UHT milk by CZE-UV with indirect detection
5. Changes in the Amino Acid Composition of Dehydrated Orange Juice during Accelerated Nonenzymatic Browning
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