α-dicarbonyl compounds formed by nonenzymatic browning during the dry heating of caseinate and lactose

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 18, 2006, Pages 6852-6857

  Pan, Geoffrey Ge ^a   Oliver, Christine M ^a   Melton, Laurence D ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

dicarbonyl; Caramelization; Caseinate; Dry reaction; HPLC UV ESI MS; Lactose; Maillard reaction; Nonenzymatic browning

Indexed keywords

CASEIN; LACTOSE;

ARTICLE; CHEMISTRY; ELECTROSPRAY MASS SPECTROMETRY; GLYCATION; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMIDITY;

CASEINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; HEAT; HUMIDITY; LACTOSE; MAILLARD REACTION; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

EID: 33748912965     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060931f     Document Type: Article

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