Effect of green tea flavonoids on Maillard browning in UHT milk

LWT

Volumn 40, Issue 8, 2007, Pages 1410-1417

  Schamberger, Gerry P ^a   Labuza, Theodore P ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Epicatechin; Epigallocatechin gallate; Fluorescence; Maillard browning; Milk

Indexed keywords

FLUORESCENCE; FOOD PROCESSING; GLUCOSE; HEAT TREATMENT;

EPICATECHIN; EPIGALLOCATECHIN GALLATE (EGCG); GREEN TEA FLAVONOIDS; MAILLARD FLUORESCENCE; MILK; SENSORY ANALYSIS;

DAIRY PRODUCTS;

EID: 34248361130     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.09.009     Document Type: Article

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