Maillard reaction in microwave cooking: Comparison of early Maillard products in conventionally and microwave-heated milk

Journal of the Science of Food and Agriculture

Volumn 70, Issue 3, 1996, Pages 307-310

  Meißner, Karin ^a   Erbersdobler, Helmut F ^a  

^a UNIVERSITY OF KIEL   (Germany)

Author keywords

Maillard reaction products; Microwave cooking; Milk

Indexed keywords

EID: 19444380875     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(sici)1097-0010(199603)70:3<307::aid-jsfa502>3.3.co;2-9     Document Type: Review

References (17)

1. Andrews G R 1984 Distinguishing pasteurized, UHT and sterilized milks by their lactulose content. J Soc Dairy Technol 37 92-95.
2. Buhl K, Smit E, Erbersdobler H F 1993 Vergleichende Untersuchungen zur Bildung von frühen Maillard-Produkten bei der Mikrowellengarung. Lebensmittelchemie 47 113-114.
3. Dehn-Müller B, Müller B, Erbersdobler H F 1991 Untersuchung zur Proteinschädigung in UHT-Milch. Milchwissenschaft 46 431-434.
4. Erbersdobler H F 1986 Twenty years of furosine - better knowledge about the biological significance of Maillard Reaction in food and nutrition: Proc of the 3rd Int Symposium on the Maillard Reaction: Aminocarbonyl reaction in Food and Biological Systems: Fuji-Institute, Japan (1985), Development in Food Science, eds Fujimaki M, Namaiki M, Kato H (Vol 13), Elsevier Science Publishers, Amsterdam, The Netherlands, pp. 503-508.
5. Erbersdobler H F, Hupe A 1991 Determination of lysine damage and calculation of lysine bio-availability in several processed food. Z. Ernährungswiss 30 46-49.
6. Erbersdobler H F, Dehn B, Nangpal A, Reuter H 1987 Determination of furosine in heated milk as a measure of heat intensity during processing. J Dairy Res 54 147-151.
7. Fay L, Richli U, Liardon R 1991 Evidence of the absence of amino acid isomerization in microwave-heated milk and infant formulas. J Agric Food Chem 39 1857-1859.
8. Geier H, Klostermeyer H 1983 Formation of lactulose during heat treatment of milk. Milchwissenschaft 38 475-477.
9. Hartkopf J, Erbersdobler H F 1993 Stability of furosine during ion-exchange chromatography in comparison with reversed-phase high-performance liquid chromatography. J Chromatogr 635 151-154.
10. Keeney, M, Bassette R 1959 Detection of intermediate compounds in the early stages of browning reaction in milk products. J Dairy Sci 6 945-960.
11. Lubec G, Wolf G, Bartosch S 1989 Amino acid isomerization and microwave exposure. Lancet II 1392-1993.
12. Nangpal A, Reuter H 1990 Formation of lactulose during UHT treatment of milk - comparison between direct and indirect heating. Kiel Milchwirt Forschungsber 42 31-41.
13. Olano A, Martinez-Casto I 1989 Modification and interactions of lactose. In: Heat-induced changes in milk. Bull Int Dairy Fed 238 35-44.
14. Pellegrino L, De Noni I, Resmimi P 1995 Coupling of lactulose and furosine indices for quality evaluation of sterilized milk. Int Dairy J 5 647-659.
15. Ringl E C, Donaldson-David B 1975 Measuring electric field distribution in a microwave oven. Food Technol 29 46-54.
16. Yeo H C H, Shibamato T 1991 Chemical comparison of flavours in microwaved and conventionally heated foods. Trends Food Sci Technol 39 329-332
17. Yu T-H, Wu C-M, Ho C-T 1993 Volatile compounds of deep-oil fried, microwave-heated, and oven-baked garlic slices. J Agric Food Chem 41 800-805.