Reaction Kinetics of Lysine Loss in a Model Dairy Formulation as Related to the Physical State

Food and Bioprocess Technology

Volumn 7, Issue 3, 2014, Pages 877-886

  Schmitz Schug, Iris ^a   Kulozik, Ulrich ^a   Foerst, Petra ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Arrhenius; Available lysine; Glass transition; Milk powder; Physical state; Reaction kinetics; WLF

Indexed keywords

ARRHENIUS; AVAILABLE LYSINES; MILK POWDER; PHYSICAL STATE; WLF;

ACTIVATION ENERGY; ASSOCIATION REACTIONS; DAIRIES; GLASS; GLASS TRANSITION; KINETICS; POWDERS; RATE CONSTANTS; REACTION KINETICS; WATER CONTENT;

AMINO ACIDS;

EID: 84893271402     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1119-3     Document Type: Article

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