Nonenzymatic Nonoxidative Browning in Hydrolyzed Shelf-stable Concentrated Cheese Whey
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb05209.x/fullpdf
Reference26 articles.
1. Nonenzymatic Browning in Dried Apples During Storage
2. Problems in the determination of FDNB-available lysine
3. Nonenzymatic Browning in Liquid Model Systems of High Water Activity: Kinetics of Color Changes due to Maillard's Reaction Between Different Single Sugars and Glycine and Comparison with Caramelization Browning
Cited by 9 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Physical and chemical changes in whey protein concentrate stored at elevated temperature and humidity;Journal of Dairy Science;2016-03
2. Advances in the study of the kinetics of color and fluorescence development in concentrated milk systems;Journal of Food Engineering;2010-11
3. Kinetic study on the Maillard reaction. Consideration of sugar reactivity;Food Chemistry;2008-12-15
4. Rate of Maillard Browning in Sweet Whey Powder;Journal of Dairy Science;2005-05
5. CINÉTICA DE PARDEAMIENTO EN SISTEMAS LÁCTEOS CONCENTRADOS: ANÁLISIS COMPARATIVO DE MODELOS BROWNING KINETICS IN CONCENTRATED DAIRY SYSTEMS: COMPARATIVE ANALYSIS OF MODELS CINÉTICA DE PARDEAMENTO NOS SISTEMAS LÁCTEOS CONCENTRADOS: ANÁLISE COMPARATIVO DE MODELOS;Ciencia y Tecnologia Alimentaria;2003-12
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3