Effect of iron and lactose supplementation of milk on the Maillard reaction and tryptophan content

Food Additives and Contaminants

Volumn 14, Issue 4, 1997, Pages 381-388

  Birlouez Aragon, Inès ^a   Moreaux, Véronique ^a   Nicolas, Marina ^b   Ducauze, Christian J ^a  

^a AGROPARISTECH   (France)

^b Healthy Pigs Production and Experimentation Section   (France)

Author keywords

Iron supplementation; Maillard reaction; Radical mediated oxidation; Trp; UHT milk

Indexed keywords

ASCORBIC ACID; FOOD ADDITIVE; IRON; LACTOSE; LINOLEIC ACID; LYSINE; PROTEIN; TRYPTOPHAN;

ARTICLE; DIET SUPPLEMENTATION; FOOD ANALYSIS; GLYCATION; MILK; OXIDATION; PRIORITY JOURNAL;

EID: 0030996762     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652039709374541     Document Type: Article

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