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
✦ LIBER ✦
Microwave-Assisted Synthesis and Extraction of Selected Maillard Reaction Products
✍ Scribed by Yaylayan, Varoujan A.; Matni, Gisele; Paré, J. R. Jocelyn; Bélanger, Jacqueline M. R.
- Book ID
- 121706735
- Publisher
- American Chemical Society
- Year
- 1997
- Tongue
- English
- Weight
- 90 KB
- Volume
- 45
- Category
- Article
- ISSN
- 0021-8561
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