Progress of browning reactions during storage of liquid infant milks

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 10, 1999, Pages 4033-4037

  Albalá Hurtado, Soledad ^a   Veciana Nogués, M Teresa ^a   Mariné Font, Abel ^a   Vidal Carou, M Carmen ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

F; Furfural compounds; HMF; Infant milks; Reactive lysine

Indexed keywords

FURFURAL; LYSINE; MILK;

ANALYTIC METHOD; ANIMAL; ARTICLE; BABY FOOD; CHEMISTRY; FOOD COMPOSITION; FOOD PRESERVATION; GLYCATION; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; INFANT; INFANT NUTRITION; INSTRUMENT STERILIZATION; LIQUID LIQUID EXTRACTION; MUTAGENICITY; REACTION ANALYSIS; TEMPERATURE; TIME;

ANIMALS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD PRESERVATION; FURALDEHYDE; HUMANS; INFANT; INFANT FOOD; LYSINE; MAILLARD REACTION; MILK; STERILIZATION; TEMPERATURE; TIME FACTORS;

ANIMALIA;

EID: 17644446022     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9813337     Document Type: Article

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