A study on advanced Maillard reaction in heated casein/sugar solutions: Colour formation

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Morales, F.; Boekel, van, M.A.J.S.;
(1998)

The Maillard reaction in its advanced state was studied with respect to colour formation in milk-resembling model systems (lactose-caseinate or glucose-caseinate solutions), heated between 110 and 150°C. Browning was measured spectrophotometrically (420 nm) and via a tr... View more
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