High-Pressure–High-Temperature Processing Reduces Maillard Reaction and Viscosity in Whey Protein–Sugar Solutions-Reference-Cited by-同舟云学术

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High-Pressure–High-Temperature Processing Reduces Maillard Reaction and Viscosity in Whey Protein–Sugar Solutions

Published:2016-09-19 Issue:38 Volume:64 Page:7208-7215
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Avila Ruiz Geraldine¹²,Xi Bingyan²,Minor Marcel¹,Sala Guido¹,van Boekel Martinus²,Fogliano Vincenzo²,Stieger Markus³

Affiliation:

1. Food and Biobased Research, Wageningen University and Research Centre, P.O. Box 17, 6700 AA Wageningen, The Netherlands

2. Food Quality and Design Group, Wageningen University and Research Centre, P.O. Box 9101, 6700 HB Wageningen, The Netherlands

3. Division of Human Nutrition, Wageningen University and Research Centre, P.O. Box 17, 6700 AA Wageningen, The Netherlands

Funder

Wageningen University and Research Centre

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b01955

Reference32 articles.

1. Effect of high pressure thermal sterilization on the formation of food processing contaminants

2. Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet

3. Thermal versus high pressure processing of carrots: A comparative pilot-scale study on equivalent basis

4. Baking, Ageing, Diabetes: A Short History of the Maillard Reaction

5. Chemical Reactions in Food Systems at High Hydrostatic Pressure

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2. Effects Provided by Sugar Substitutes upon the Quality Indicators of Model Systems of Sweetened Condensed Milk in Storage;Journal of Dairy Science;2024-07

3. Effects of heat treatment on the profile of volatile flavor components in bamboo shoots;Food Bioscience;2024-04

4. Food waste from various origins as feedstocks for recombinant protein production by Yarrowia lipolytica using in situ fibrous bed bioreactor;Chemical Engineering Journal;2024-02

5. Maillard reaction in different food products: Effect on product quality, human health and mitigation strategies;Food Control;2023-11

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