Protein stability in sterilised milk and milk products

Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects: Fourth Edition

Volumn , Issue , 2016, Pages 247-286

  Deeth, Hilton ^a   Lewis, Mike ^b  

^a UNIVERSITY OF QUEENSLAND   (Australia)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Gelation; Heat stability; Maillard reactions; Protein cross linking; Storage stability

Indexed keywords

AMINO ACIDS; CROSSLINKING; DAIRY PRODUCTS; GELATION; GLYCOSYLATION; HEAT TREATMENT; STABILITY; SULFUR COMPOUNDS;

COVALENT CROSSLINKING; ESSENTIAL AMINO ACIDS; HEAT STABILITY; MAILLARD REACTION; PROTEIN CROSSLINKING; STORAGE STABILITY; TEMPERATURE DEPENDENT; VOLATILE SULFUR COMPOUNDS;

PROTEINS;

EID: 84956807492     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/978-1-4939-2800-2_10     Document Type: Chapter

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