๐”– Bobbio Scriptorium
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Maillard reaction products in tissue proteins: New products and new perspectives

โœ Scribed by S. R. Thorpe; J. W. Baynes

Book ID
106220967
Publisher
Springer
Year
2003
Tongue
English
Weight
516 KB
Volume
25
Category
Article
ISSN
0939-4451

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โœ Mei??ner, Karin; Erbersdobler, Helmut F ๐Ÿ“‚ Article ๐Ÿ“… 1996 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 332 KB

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 80ยฐC and 90"C, respectively, at holding times up to 420 min. Furo