Physicochemical changes in a model protein bar during storage

Food Research International

Volumn 42, Issue 7, 2009, Pages 798-806

  Loveday, Simon M ^a   Hindmarsh, Jason P ^a   Creamer, Lawrence K ^a   Singh, Harjinder ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

High protein snack bar; Intermediate moisture foods; Maillard reactions; Milk protein concentrate (MPC); Nuclear magnetic resonance (NMR); Shelf life

Indexed keywords

HIGH-PROTEIN SNACK BAR; INTERMEDIATE-MOISTURE FOODS; MAILLARD REACTIONS; MILK PROTEIN CONCENTRATE (MPC); SHELF LIFE;

AMINO ACIDS; BIOMATERIALS; CONFOCAL MICROSCOPY; DIFFUSERS (OPTICAL); ELECTROPHORESIS; GELATION; GLUCOSE; GRAFTING (CHEMICAL); MODEL PREDICTIVE CONTROL; MOISTURE; MOLECULAR WEIGHT; NUCLEAR MAGNETIC RESONANCE; PREDICTIVE CONTROL SYSTEMS; RESONANCE; SODIUM; SODIUM SULFATE; SUGAR (SUCROSE); SYNTHESIS (CHEMICAL);

NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

EID: 67349277411     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.03.002     Document Type: Article

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