Effect of storage on non‐enzymatic browning of liquid infant milk formulae
- 5 March 2002
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 82 (5) , 587-592
- https://doi.org/10.1002/jsfa.1078
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Ratio of Lactulose to Furosine as Indicator of Quality of Commercial MilksJournal of Food Protection, 1994
- Determination of Hydroxymethylfurfural in Baby Cereals by High Performance Liquid ChromatographyJournal of Liquid Chromatography, 1992
- Determination of lysine damage and calculation of lysine bio-availability in several processed foodsZeitschrift Fur Ernahrungswissenschaft, 1991
- Nutritional and toxicological aspects of the Maillard browning reaction in foodsCritical Reviews in Food Science and Nutrition, 1989
- Analysis of free carbohydrates in milk using micropacked columnsChromatographia, 1986
- Distinguishing pasteurized, UHT and sterilized milks by their lactulose contentInternational Journal of Dairy Technology, 1984
- Storage of milk powders under adverse conditionsBritish Journal of Nutrition, 1983
- Chemical changes in ultra-heat-treated milk during storage: II. Lactuloselysine and fructoselysine formation by the maillard reactionJournal of Dairy Research, 1977
- Presence and Significance of Lactulose in Milk Products: A ReviewJournal of Dairy Science, 1961
- Dehydrated Foods, Chemistry of Browning Reactions in Model SystemsJournal of Agricultural and Food Chemistry, 1953