CHANGES IN SUGARS AND LYSINE IN BABY FOODS DURING STORAGE
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.1994.tb00512.x/fullpdf
Reference21 articles.
1. Nutrient losses during and after processing of pineapples and oranges
2. Rapid Analysis of Free Amino Acids in Infant Foods
3. Maillard Browning of Common Amino Acids and Sugars
4. Influence of Storage on the Composition of Clarified Apple Juice Concentrate
5. Influence of water content and water activity on the sugar-amino browning reaction in model systems under various conditions
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2. Amino acid profile and Maillard compounds of sun-dried pears. Relation with the reddish brown colour of the dried fruits;European Food Research and Technology;2011-08-20
3. New Aspects of an AGEing Chemistry — Recent Developments Concerning the Maillard Reaction;Australian Journal of Chemistry;2002
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