Maillard reaction during storage of powder enteral formulas

Food Chemistry

Volumn 89, Issue 4, 2005, Pages 555-560

  Garcia Banos J L ^a   Del Castillo, M D ^a   Sanz, M L ^a   Olano, A ^a   Corzo, N ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Furosine; Maltulose; Powder enteral formulas; Storage

Indexed keywords

2 FUROYLMETHYLALANINE; ALPHA2 FUROYLMETHYLLYSINE; AMINO ACID DERIVATIVE; CARBOHYDRATE; DISACCHARIDE; FRUCTOSE; FUROSINE EPSILON FUROYLMETHYLLYSINE; GLUCOSE; LACTOSE; MALTOSE; MALTULOSE; MONOSACCHARIDE; SUCROSE; UNCLASSIFIED DRUG;

ARTICLE; ENTERIC FEEDING; FOOD BIOTECHNOLOGY; FOOD STORAGE; FRACTIONATION; GLYCATION; MATHEMATICAL COMPUTING; MOLECULAR INTERACTION; MOLECULAR MECHANICS; POWDER; PROTEIN CONTENT; REACTION ANALYSIS; SAMPLING; STRUCTURE ANALYSIS;

EID: 4544328826     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.03.008     Document Type: Article

References (16)

1. Association of Official Analytical Chemists (AOAC). (1990). Official methods of analysis of the AOAC. Method 962.18 (15th ed.). Arlington, VA: Association of Official Analytical Chemists
2. del Castillo M.D., Corzo N., Olano A. Early stages of Maillard reaction in dehydrated orange juice. Journal of Agricultural and Food Chemistry. 47:2000;4388-4390
3. del Castillo M.D., Sanz M.L., Vicente M.J., Corzo N. Study of 2-furoylmethyl amino acids in processed foods by HPLC-mass spectrometry. Food Chemistry. 79:2002;261-266
4. Frías J., Vidal-Valverde C. Stability of thiamine and vitamins E and A during storage of enteral feeding formula. Journal of Agricultural and Food Chemistry. 49:2001;2313-2317
5. García-Baños J.L., Olano A., Corzo N. Determination of mono- and disaccharide content of enteral formulations by gas chromatography. Chromatographia. 52:2000;221-224
6. García-Baños J.L., Olano A., Corzo N. Changes in carbohydrate fraction during manufacture and storage of enteral formulas. Journal of Food Science. 67:2002;3232-3235
7. Krause M.V., Mahan L.K. The metabolic stress response and methods of providing nutritional care for stressed patients. Food, nutrition and diet therapy. 7th ed.:1984;706-734 W.B. Saunders, Philadelphia
8. Labuza T.P., Saltmarch M. Kinetics of browning and protein quality loss in whey powders during steady state and nonsteady-state storage conditions. Journal of Food Science. 47:1981;92-96. 113
9. Li B.W., Schumann P.J. Gas chromatographic analysis of sugars in granola cereals. Journal of Food Science. 46:1981;425-427
10. Lowry K.R., Baker D.H. Effect of storage, carbohydrate composition, and heat processing on protein quality and amino acid bioavailability of a commercial enteral product. Journal of Food Science. 54:1989;1024-1030
11. Lowry K.R., Fly A.D., Izquierdo O.A., Baker D.H. Effect of heat processing and storage on protein quality and lysine bioavailability of a commercial enteral product. Journal of Parenteral and Enteral Nutrition. 14:1989;68-73
12. Olano A., Martinez-Castro I. Modification and interactions of lactose. Bulletin International of Dairy Federation. 238:1989;35-44
13. Resmini P., Pellegrino L., Batelli G. Accurate quantification of furosine in milk and dairy products by a direct HPLC method. Italian Journal of Food Science. 2:1990;173-183
14. Rufián-Henares J.A., García-Villanova B., Guerra-Hernández E. Furosine content, loss of. o -phthaldialdehyde reactivity, fluorescence and colour in stored enteral formulas International Jounral of Dairy Technology. 55:2002;121-126
15. Rufián-Henares J.A., Guerra-Hernández E., García-Villanova B. Maillard reaction in enteral formula processing: furosine, loss of. o -phthaldialdehyde reactivity, and fluorescence Food Research International. 35:2002;527-533
16. Swallow K.W., Low N.H. Analysis and quantitation of the carbohydrates in honey using high-performance liquid chromatography. Journal of Agricultural and Food Chemistry. 38:1990;1828-1832