Prediction of Process Lethality through Measurement of Maillard-Generated Chemical Markers
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb09518.x/fullpdf
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3. MICROBIOLOGICAL AND CHEMICAL INVESTIGATION OF OHMIC HEATING OF PARTICULATE FOODS USING A 5 kW OHMIC SYSTEM
4. Principles and Applications of Chemical Markers of Sterility in High-Temperature— Short-Time Processing of Particulate Foods
5. On the Role of 2,3-Dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one in the Maillard Reaction
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2. Thermal pasteurization process evaluation using mashed potato model food with Maillard reaction products;LWT - Food Science and Technology;2017-09
3. Development of model food systems for thermal pasteurization applications based on Maillard reaction products;LWT;2017-01
4. Influence of various factors on formation of 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP) in a solid-state model system of Maillard reaction;European Food Research and Technology;2014-03-06
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