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Optimization of spray drying parameters and food additives to reduce glycation using response surface methodology in powdered infant formulas
The heat-based spray drying process generating the highest level of advanced glycation end-products (AGEs) in the infant formula processing was set as a control point from which the levels of AGE markers, N-carboxymethyllysine, 5-hydroxymethylfurfural, and fluorescence intensity, can be mitigated. W...
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| Udgivet i: | Food Sci Biotechnol |
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| Main Authors: | , , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer Singapore
2018
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6484099/ https://ncbi.nlm.nih.gov/pubmed/31093434 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0524-9 |
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