Biochemical aspects

Author:

Ananth Narayan K

Publisher

CRC Press

Reference219 articles.

1. Mauron, J. 1981. The Maillard reaction in food; A critical review from the nutritional standpoint. In: Progress in Food and Nutrition Science. Maillard Reactions in Food (C. Eriksson, ed.), Pergammon Press, Elmsford, NY, p.5-35.

2. Finot, P.A., Deutsch, R., and Bujard, E. 1981. The extent of the Maillard reaction during the processing of milk. In: Progress in Food and Nutrition Science. Maillard Reactions in Food (C. Eriksson, ed.), Pergammon Press, Elmsford, NY, p.345-355.

3. Hurrel, R.F. and Carpenter, K.J. 1981. The estimation of available Iysine in foodstuffs after Maillard reactions. In: Progress in Food and Nutrition Science. Maillard Reactions in Food (C. Eriksson, ed.), Pergammon Press, Inc., Elmsford, NY, p.159-176.

4. KINETICS OF LYSINE LOSS IN COMPRESSED MODEL SYSTEMS DUE TO MAILLARD REACTION

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