Changes in Milk Proteins During Storage of Dry Powders

Milk Proteins

Volumn , Issue , 2008, Pages 307-320

  Higgs, Kerianne ^a   Boland, Mike ^b  

^a FONTERRA RESEARCH CENTRE   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84882469366     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-374039-7.00010-6     Document Type: Chapter

References (7)

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2. Erbersdobler, H. (1986). Twenty years of furosine - better knowledge about the biological significance of the Maillard reaction in food and nutrition. In Amino-Carbonyl Reactions in Food and Biological Systems. Proceedings of the 3rd International Symposium on the Maillard Reaction, Susono, Shizuoka, Japan, 1-5 July 1985 (M. Fujimaki, M. Namiki and H. Kato, eds) pp. 481-91. Amsterdam: Elsevier.
3. Friedman M. Chemistry, biochemistry, nutrition and microbiology of lysinoalanine, lanthionine, and histidinoalanine in food and other proteins. Journal of Agricultural and Food Chemistry 1999, 47:1295-1319.
4. Nielsen H.K., de Weck D., Finot P.A., Liardon R., Hurrell R.F. Stability of tryptophan during food processing and storage. 1. Comparative losses of tryptophan, lysine and methionine in different model systems. British Journal of Nutrition 1985, 53:281-292.
5. Possompes B., Berger J., Diaz B., Cuq J.L. Factors affecting the evaluation of the nutritional value of severely alkali-treated casein. Food Chemistry 1989, 32:189-199.
6. Rerat A., Calmes R., Vaissade P., Finot P-A. Nutritional and metabolic consequences of the early Maillard reaction of heat treated milk in the pig. Significance for man. European Journal of Nutrition 2002, 41:1-11.
7. Robbins K.R., Baker D.H., Finley J.W. Studies on the utilization of lysinoalanine and lanthionine. Journal of Nutrition 1980, 110:907-915.