Color formation in dehydrated modified whey powder systems as affected by compression and T(g)

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 11, 2000, Pages 5263-5268

  Burin, Leila ^c   Jouppila, Kirsi ^a   Roos, Yrjö ^b   Kansikas, Jarno ^a   Del Pilar Buera, María ^c  

^a UNIVERSITY OF HELSINKI   (Finland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Browning; Compression; Glass transition; Whey powder

Indexed keywords

MILK PROTEIN; WHEY PROTEIN;

ARTICLE; COLOR; COLORIMETRY; COMPRESSION; DAIRY PRODUCT; DESICCATION; DRY POWDER; FOOD PRESERVATION; FOOD STORAGE; GLYCATION; HEAT; PROTEIN ISOLATION; REACTION ANALYSIS; SPECTROMETRY; TEMPERATURE; THERMODYNAMICS; WHEY;

COLOR; COLORIMETRY; DAIRY PRODUCTS; FOOD PRESERVATION; HEAT; MAILLARD REACTION; MILK PROTEINS; THERMODYNAMICS;

EID: 0033661997     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000240y     Document Type: Article

References (5)

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