Kinetics of nonenzymatic browning in dried skim milk
- 31 December 1990
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 11 (3), 225-239
- https://doi.org/10.1016/0260-8774(90)90029-8
Abstract
No abstract availableKeywords
This publication has 22 references indexed in Scilit:
- Critical review of water activities and microbiology of drying of meatsC R C Critical Reviews in Food Science and Nutrition, 1987
- Influence of Water Activity on the Nonenzymatic Browning of Apple Juice Concentrate during StorageJournal of Food Science, 1984
- Dynamic Optimization of Dehydration Processes: Minimizing Browning in Dehydration of PotatoesJournal of Food Science, 1983
- Storage of milk powders under adverse conditionsBritish Journal of Nutrition, 1983
- Storage of milk powders under adverse conditionsBritish Journal of Nutrition, 1983
- Storage Stability of Intermediate Moisture Apples: Kinetics of Quality ChangeJournal of Food Science, 1983
- PREDICTING AVAILABLE LYSINE LOSSES DURING HEAT PROCESSING1Journal of Food Process Engineering, 1982
- EXTENT OF NONENZYMATIC BROWNING IN GRAPEFRUIT JUICE DURING THERMAL AND CONCENTRATION PROCESSES: KINETICS AND PREDICTIONJournal of Food Processing and Preservation, 1978
- EFFECT OF GLYCEROL ON NONENZYMATIC BROWNING IN A SOLID INTERMEDIATE MOISTURE MODEL FOOD SYSTEMJournal of Food Science, 1976
- Influence of the activity of water on the spoilage of foodstuffsInternational Journal of Food Science & Technology, 1968