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Mineral Balance in Milk Heated Using Microwave Energy

✍ Scribed by de la Fuente, Miguel Angel; Olano, Agustín; Juárez, Manuela

Book ID
126212092
Publisher
American Chemical Society
Year
2002
Tongue
English
Weight
44 KB
Volume
50
Category
Article
ISSN
0021-8561

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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