Maillard reaction kinetics in milk powder: Effect of water activity at mild temperatures

International Dairy Journal

Volumn 20, Issue 1, 2010, Pages 40-45

  Pereyra Gonzales, A S ^a   Naranjo, G B ^a   Leiva, G E ^a   Malec, L S ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

EFFECT OF WATER; ELEVATED TEMPERATURE; GLASS TRANSITION TEMPERATURE; HIGH WATER; MAILLARD REACTION; MILD TEMPERATURES; MILK POWDER; O-PHTHALDIALDEHYDE; SKIM MILK POWDER; TEMPERATURE DEPENDENCE; WATER ACTIVITY;

ACTIVATION ENERGY; AMINO ACIDS; DAIRY PRODUCTS; GLASS; RATE CONSTANTS; REACTION KINETICS; SUGARS; SUPERCONDUCTING TRANSITION TEMPERATURE;

GLASS TRANSITION;

EID: 70450277797     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2009.07.007     Document Type: Article

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