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Reduction of maillard browning in spray dried low-lactose milk powders due to protein polysaccharide interactions.
Sen, Chandrakanta; Arora, Sumit; Singh, Richa; Sharma, Vivek; Meena, Ganga Sahay; Singh, Ashish Kumar.
Affiliation
  • Sen C; Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India.
  • Arora S; Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India. Electronic address: sumitak123@gmail.com.
  • Singh R; Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India.
  • Sharma V; Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India.
  • Meena GS; Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India.
  • Singh AK; Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India.
Food Res Int ; 183: 114175, 2024 May.
Article in En | MEDLINE | ID: mdl-38760120
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Polysaccharides / Powders / Maillard Reaction / Milk / Furaldehyde / Lactose Limits: Animals Language: En Journal: Food Res Int Year: 2024 Document type: Article Affiliation country: India Country of publication: Canadá
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Polysaccharides / Powders / Maillard Reaction / Milk / Furaldehyde / Lactose Limits: Animals Language: En Journal: Food Res Int Year: 2024 Document type: Article Affiliation country: India Country of publication: Canadá