Maillard reaction during storage of powder enteral formulas
- 4 May 2004
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 89 (4) , 555-560
- https://doi.org/10.1016/j.foodchem.2004.03.008
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Study of 2-furoylmethyl amino acids in processed foods by HPLC–mass spectrometryFood Chemistry, 2002
- Changes in the Carbohydrate Fraction during Manufacture and Storage of Enteral FormulasJournal of Food Science, 2002
- Furosine content, loss of o‐phthaldiadehyde reactivity, fluorescence and colour in stored enteral formulasInternational Journal of Dairy Technology, 2002
- Stability of Thiamine and Vitamins E and A during Storage of Enteral Feeding FormulaJournal of Agricultural and Food Chemistry, 2001
- Determination of mono and disaccharide content of enteral formulations by gas chromatographyChromatographia, 2000
- Early Stages of Maillard Reaction in Dehydrated Orange JuiceJournal of Agricultural and Food Chemistry, 1999
- Effect of heat processing and storage on protein quality and lysine bioavailability of a commercial enteral productJournal of Parenteral and Enteral Nutrition, 1990
- Effect of Storage, Carbohydrate Composition, and Heat Processing on Protein Quality and Amino Acid Bioavailability of a Commercial Enteral ProductJournal of Food Science, 1989
- Kinetics of Browning and Protein Quality Loss in Whey Powders During Steady State and Nonsteady State Storage ConditionsJournal of Food Science, 1982
- Gas Chromatographic Analysis of Sugars in Granola CerealsJournal of Food Science, 1981