2010
DOI: 10.1016/j.idairyj.2009.07.007
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Maillard reaction kinetics in milk powder: Effect of water activity at mild temperatures

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Cited by 83 publications
(21 citation statements)
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“…In a study carried out by Malec et al ., loss of available lysine in a model system of lactose and casein was investigated at 37–60 °C and the water activity range of 0.33–0.98 (Malec et al ., ). The same group conducted a similar study with SMP under the same storage conditions (Pereyra Gonzales et al ., ). They reported a 20% loss of available lysine after 7 days of storage at 0.47 a w and 37 °C for instance and concluded that decrease in available lysine in SMP follows first‐order kinetics model.…”
Section: Discussionmentioning
confidence: 92%
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“…In a study carried out by Malec et al ., loss of available lysine in a model system of lactose and casein was investigated at 37–60 °C and the water activity range of 0.33–0.98 (Malec et al ., ). The same group conducted a similar study with SMP under the same storage conditions (Pereyra Gonzales et al ., ). They reported a 20% loss of available lysine after 7 days of storage at 0.47 a w and 37 °C for instance and concluded that decrease in available lysine in SMP follows first‐order kinetics model.…”
Section: Discussionmentioning
confidence: 92%
“…Majority of the studies such as Ref. (Labuza & Saltmarch, ; Naranjo et al ., , ; Ferrer et al ., ; Malec et al ., ; Pereyra Gonzales et al ., ) suggest that blockage of lysine follows first‐order reaction kinetics.…”
Section: Discussionmentioning
confidence: 97%
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“…Además se evidenció la formación de tonalidades blancas en la superficie de los productos. Estas características se deben posiblemente a la alta cantidad de sólidos presentes y la cristalización de la lactosa, que en altas concentraciones forma rápidamente un cristal compacto y de gran tamaño que incrementa la dureza (AOAC, 2003;Codex-289, 2011;Pereyra Gonzales et al, 2010).…”
Section: Experimentosunclassified