Lactose and Oligosaccharides: Maillard Reaction

Encyclopedia of Dairy Sciences: Second Edition

Volumn , Issue , 2011, Pages 217-235

  Nursten, H ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Aw; Aldehyde amine condensation; Aldol condensation; Amadori rearrangement; Antioxidant activity; Ascorbic acid oxidation; Biological value loss; Caramelization; Cation radicals; Color; Flavor; Fluorescence; Functionality; Lactose; Maillard reaction; Metal chelation; Off flavor; PH; Reducing power; Reducing sugar; Solubility loss; Strecker degradation; Sugar dehydration; Sugar fragmentation; Sugar amine condensation; Toxicity; Vitamin C

Indexed keywords

EID: 85042834217     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-374407-4.00277-6     Document Type: Chapter

References (8)

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3. IDF (1991) Standard 147: Heat Treated Milk. Determination of Lactulose Content. High Performance Liquid Chromatography (Reference Method). International Dairy Fedaration.
4. McSweeney P.L.H., Nursten H.E., Urbach G. Flavours and off-flavours in milk and dairy products. Lactose, Water, Salts and Vitamins 1997, Vol. 3:403-468. Chapman & Hall, London. P.F. Fox (Ed.).
5. Mauron J. The Maillard reaction in food: A critical review from the nutritional standpoint. Maillard Reactions in Food: Chemical, Physiological and Technological Aspects 1981, 5-35. Pergamon Press, Oxford. C. Eriksson (Ed.).
6. Nursten H. The Maillard Reaction: Chemistry, Biochemistry and Implications 2005, 214. Royal Society of Chemistry, Cambridge, + xii.
7. O'Brien J. Reaction chemistry of lactose: Non-enzymatic degradation pathways and their significance in dairy products. Lactose, Water, Salts and Vitamins 1997, Vol. 3:155-231. Chapman & Hall, London. P.F. Fox (Ed.).
8. The Maillard reaction: Recent advances in food and biomedical sciences. Proceedings of the 9th International Symposium on the Maillard Reaction 2008, 340. Blackwell, Boston, MA, +xiii. E. Schleicher, V. Somoza, P. Schieberle (Eds.).