Color formation in dehydrated modified whey powder systems as affected by compression and T(g)

Whey powders have attracted attention for use in the food industry. The Maillard reaction is a major deteriorative factor in the storage of these and other dairy food products. The objective of the present work was to further study the Maillard reaction as related to the physical structure of the ma...

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Detalles Bibliográficos
Autores principales:	Burin, L., Jouppila, K., Roos, Y., Kansikas, J., Del Pilar Buera, M.
Formato:	JOUR
Materias:	Browning Compression Glass transition Whey powder milk protein whey protein article color colorimetry compression dairy product desiccation dry powder food preservation food storage glycation heat protein isolation reaction analysis spectrometry temperature thermodynamics whey Color Colorimetry Dairy Products Food Preservation Heat Maillard Reaction Milk Proteins Thermodynamics
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_00218561_v48_n11_p5263_Burin
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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