Control of the Maillard reaction and secondary shelf‐life prediction of infant formula during domestic use
Author:
Affiliation:
1. College of Food Science and Engineering Tianjin University of Science & Technology Tianjin China
Funder
National Key Research and Development Program of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16437
Reference47 articles.
1. Chemical methods and techniques to monitor early Maillard reaction in milk products; A review
2. Application of a dye-binding method for the determination of available lysine in skim milk powders
3. The Impact of Different Drying Techniques and Controlled Storage on the Development of Advanced Glycation End Products in Skim Milk Powders Using Isotope Dilution ESI-LC-MS/MS
4. Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products
5. Fluorescence and color as markers for the Maillard reaction in milk–cereal based infant foods during storage
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