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1. 1. Processing and Storage stability of Skim Milk Powder : Monitoring Early and Advanced Stages of the Maillard Reaction

   Författare :Kataneh Aalaei; Avdelningen för livsmedel och läkemedel; []
   Nyckelord :Skim milk powder; Maillard reaction; storage stability; AGE; CML;

   Sammanfattning : The non-enzymatic browning known as the Maillard reaction has been the subject of extensive investigation for decades. Studies have focused on areas such as changes in flavour, colour, texture, and the nutritional properties of food materials as a result of this reaction. LÄS MER