Temperature effect on lactose crystallization, maillard reactions, and lipid oxidation in whole milk powder

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 18, 2005, Pages 7082-7090

  Thomsen, Marianne K ^a   Lauridsen, Lene ^a   Skibsted, Leif H ^a   Risbo, Jens ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

ESR spectroscopy; Furosine; HMF; Lactose crystallization; Lipid oxidation; Maillard reactions; Nonenzymatic browning; Radicals; Whole milk powder

Indexed keywords

FREE RADICAL; LACTOSE;

ANIMAL; ARTICLE; CHEMISTRY; CRYSTALLIZATION; FOOD PRESERVATION; GLYCATION; LIPID PEROXIDATION; MILK; TEMPERATURE; VOLATILIZATION;

ANIMALS; CRYSTALLIZATION; FOOD PRESERVATION; FREE RADICALS; LACTOSE; LIPID PEROXIDATION; MAILLARD REACTION; MILK; TEMPERATURE; VOLATILIZATION;

EID: 25444440335     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050862p     Document Type: Article

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