Loading...
Effect of quality of milk on maillard reaction and protein oxidation during preparation of cow and buffalo milk khoa
The browning indicators (Lactulose, HMF and Furosine) and protein bound carbonyls were used to assess the effect of developed acidity and subsequent neutralization of milk at various stages of khoa (heat desiccated milk product) preparation. Available lysine was also analyzed in raw milk and final p...
Na minha lista:
| Udgivet i: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2017
|
| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5583103/ https://ncbi.nlm.nih.gov/pubmed/28928513 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2710-9 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|