Furosine content, loss of o-phthaldiadehyde reactivity, fluorescence and colour in stored enteral formulas
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1471-0307.2002.00039.x/fullpdf
Reference14 articles.
1. Effect of Storage, Carbohydrate Composition, and Heat Processing on Protein Quality and Amino Acid Bioavailability of a Commercial Enteral Product
2. Determination of lysine damage and calculation of lysine bio-availability in several processed foods
3. Evaluation of heat‐induced changes in Spanish commercial milk: hydroxymethylfurfural and available lysine content
Cited by 16 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. Characterization of rums sold in Spain through their absorption spectra, furans, phenolic compounds and total antioxidant capacity;Food Chemistry;2020-09
2. Impact of Microwave-Assisted Heating on the pH Value, Color, and Flavor Compounds in Glucose-Ammonium Model System;Food and Bioprocess Technology;2018-03-23
3. A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions;Food Chemistry;2017-01
4. Evolution of the Maillard Reaction in Glutamine or Arginine-Dextrinomaltose Model Systems;Foods;2016-12-07
5. Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices;Journal of Chemistry;2015
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