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

The kinetics of Maillard reaction in lactose-hydrolysed skim milk powder and related systems containing carbohydrate mixtures were analysed. The effect of the increase of water activity and temperature during storage of the commercial product was also evaluated. In systems with two and three carbohy...

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Detalles Bibliográficos
Autores principales:	Naranjo, G.B., Gonzales, A.S.P., Leiva, G.E., Malec, L.S.
Formato:	JOUR
Materias:	Available lysine Lactose-hydrolysed milk Maillard reaction Sugars Amino acids Carbohydrates Chemical reactions Glycosylation Hydrolysis Mixtures Rate constants Reaction rates Available lysines Commercial products 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 Animals Cattle Food Storage Kinetics Lactose Lysine Maillard Reaction Milk Powders Temperature
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_03088146_v141_n4_p3790_Naranjo
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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