Effect of supercritical carbon dioxide treatment on the Maillard reaction in model food systems

Food Chemistry

Volumn 97, Issue 2, 2006, Pages 272-276

  Casal, E ^a   Ramirez P ^a   Ibanez E ^a   Corzo, N ^a   Olano, A ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Lactoglobulin; Caseinmacropeptide; Maillard reaction; Supercritical carbon dioxide treatment

Indexed keywords

BETA LACTOGLOBULIN; CARBON DIOXIDE; CASEINMACROPEPTIDE; LACTOSE; PEPTIDE DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; EXPERIMENT; FOOD; GLYCATION; MODEL; NONHUMAN; PH; SAMPLE; TEMPERATURE; TIME;

EID: 29244448309     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.03.047     Document Type: Article

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