The kinetics of Maillard reaction in lactose-hydrolysed milk powder and related systems containing carbohydrate mixtures

Food Chemistry

Volumn 141, Issue 4, 2013, Pages 3790-3795

  Naranjo, Gabriela B ^a   Gonzales, Adriana S Pereyra ^a,b   Leiva, Graciela E ^a   Malec, Laura S ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Medex Dd Linhartova Cesta 49 A ^*  (Slovenia)

Author keywords

Available lysine; Lactose hydrolysed milk; Maillard reaction; Sugars

Indexed keywords

AMINO ACIDS; CARBOHYDRATES; CHEMICAL REACTIONS; GLYCOSYLATION; HYDROLYSIS; MIXTURES; RATE CONSTANTS; REACTION RATES; SUGARS;

AVAILABLE LYSINES; COMMERCIAL PRODUCTS; LACTOSE-HYDROLYSED MILK; MAILLARD REACTION; MILK POWDER; RELATED SYSTEMS; SKIM MILK POWDER; WATER ACTIVITY;

REACTION KINETICS;

CARBOHYDRATE; GALACTOSE; HYDROLYASE; LACTOSE; LYSINE; MONOSACCHARIDE; WATER;

ARTICLE; CHEMICAL REACTION; FOOD STORAGE; GLASS TRANSITION TEMPERATURE; GLYCATION; KINETICS; MILK; POWDER;

AVAILABLE LYSINE; LACTOSE-HYDROLYSED MILK; MAILLARD REACTION; SUGARS;

ANIMALS; CARBOHYDRATES; CATTLE; FOOD STORAGE; KINETICS; LACTOSE; LYSINE; MAILLARD REACTION; MILK; POWDERS; TEMPERATURE;

EID: 84884560769     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.06.093     Document Type: Article

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