The role of the Maillard reaction in the formation of flavour compounds in dairy products – not only a deleterious reaction but also a rich source of flavour compounds-Reference-Cited by-同舟云学术

The role of the Maillard reaction in the formation of flavour compounds in dairy products – not only a deleterious reaction but also a rich source of flavour compounds

Published:2012 Issue:12 Volume:3 Page:1231
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Newton Angela E.,Fairbanks Antony J.,Golding Matt,Andrewes Paul,Gerrard Juliet A.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2012/FO/C2FO30089C

Reference96 articles.

1. The flavour of milk and dairy products: I. Milk of different kinds, milk powder, butter and cream

2. Applications of the Maillard reaction in the food industry

3. Formation of flavour compounds in the Maillard reaction

4. Acrylamide in Foods: Chemistry and Analysis. A Review

5. Toxicity of the AGEs generated from the Maillard reaction: On the relationship of food-AGEs and biological-AGEs

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