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
Nutritional and metabolic consequences of the early Maillard reaction of heat treated milk in the pig
✍ Scribed by Alain Rérat; Régine Calmes; Pierre Vaissade; Paul-André Finot
- Publisher
- Springer
- Year
- 2002
- Tongue
- English
- Weight
- 377 KB
- Volume
- 41
- Category
- Article
- ISSN
- 1436-6207
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