The impact of microwave cooking on the formation of early Maillard products was investigated and compared with the effect of conventional cooking, using milk as a test system. Experiments were carried out at controlled temperatures of 80°C and 90"C, respectively, at holding times up to 420 min. Furo
Fluorescence associated with Maillard reaction in milk and milk-resembling systems
✍ Scribed by Francisco J Morales; Carmen Romero; Salvio Jiménez-Pérez
- Publisher
- Elsevier Science
- Year
- 1996
- Tongue
- English
- Weight
- 772 KB
- Volume
- 57
- Category
- Article
- ISSN
- 0308-8146
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