Nonenzymatic browning of lactose and caseinate during dry heating at different relative humidities

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 24, 2007, Pages 10036-10042

  Pan, Geoffrey Ge ^a   Melton, Laurence D ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Amadori product; Caseinate; Furosine; Lactose; Lysine; Maillard reaction; Nonenzymatic browning; Water activity

Indexed keywords

CASEIN; LACTOSE;

ARTICLE; CHEMISTRY; GLYCATION; HEAT; HUMIDITY; TIME;

CASEINS; HEAT; HUMIDITY; LACTOSE; MAILLARD REACTION; TIME FACTORS;

EID: 37349065796     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf072257n     Document Type: Article

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