A dye-binding method using Acid Orange 12 was investigated regarding its suitability for the quantification of available lysine, as a means of monitoring the Maillard reaction in skim milk powders. The method was evaluated by analyzing a wide range of milk powders produced by three different drying methods and stored under various conditions. A pilot-scale freeze-dryer, spray-dryer and drum-dryer were used to produce skim milk powders and the samples were stored at two temperatures (20°C and 30°C) and two relative humidities (33% and 52%) under strictly controlled conditions. Moreover to validate the method, two protein isolates; bovine serum albumin and casein were investigated for their available lysine content. The results demonstrate th...
Although the literature on the Maillard reaction in infant formulas is extensive, most studies have ...
Lysine residues in milk proteins become “blocked” when they react with reducing sugars, particularly...
WOS: A1997WQ27500004PubMed ID: 9135773Raw milk, dried milk and stored dried milk (6 and 18 months) w...
Formation of Maillard products and the influencing factors, which are of crucial importance for both...
Kinetics of lysine blockage, as an early step of the Maillard reaction, was investigated in commerci...
in milk is growing up. One of these adulterations is depicting reconstituted milk as fresh milk or m...
The non-enzymatic browning known as the Maillard reaction has been the subject of extensive investig...
Factors influencing the determination of the available lysine content by the dyebinding method were ...
Maillard reaction is an extensively studied, yet unresolved chemical reaction that occurs as a resul...
The impact of different drying techniques and storage conditions on the formation of carboxymethyl l...
Reversed-phase high performance liquid chromatography was used for determination of lysinoalanine (L...
1. Whole-milk powders containing 25 g water/kg were stored for up to 9 weeks in sealed aluminium con...
Protein changes in relation to solubility, Maillard reaction (MR), and protein cross-linking in whol...
Although the literature on the Maillard reaction in infant formulas is extensive, most studies have ...
AbstractIn this study the kinetics of lysine loss in an infant formula model system were studied at ...
Although the literature on the Maillard reaction in infant formulas is extensive, most studies have ...
Lysine residues in milk proteins become “blocked” when they react with reducing sugars, particularly...
WOS: A1997WQ27500004PubMed ID: 9135773Raw milk, dried milk and stored dried milk (6 and 18 months) w...
Formation of Maillard products and the influencing factors, which are of crucial importance for both...
Kinetics of lysine blockage, as an early step of the Maillard reaction, was investigated in commerci...
in milk is growing up. One of these adulterations is depicting reconstituted milk as fresh milk or m...
The non-enzymatic browning known as the Maillard reaction has been the subject of extensive investig...
Factors influencing the determination of the available lysine content by the dyebinding method were ...
Maillard reaction is an extensively studied, yet unresolved chemical reaction that occurs as a resul...
The impact of different drying techniques and storage conditions on the formation of carboxymethyl l...
Reversed-phase high performance liquid chromatography was used for determination of lysinoalanine (L...
1. Whole-milk powders containing 25 g water/kg were stored for up to 9 weeks in sealed aluminium con...
Protein changes in relation to solubility, Maillard reaction (MR), and protein cross-linking in whol...
Although the literature on the Maillard reaction in infant formulas is extensive, most studies have ...
AbstractIn this study the kinetics of lysine loss in an infant formula model system were studied at ...
Although the literature on the Maillard reaction in infant formulas is extensive, most studies have ...
Lysine residues in milk proteins become “blocked” when they react with reducing sugars, particularly...
WOS: A1997WQ27500004PubMed ID: 9135773Raw milk, dried milk and stored dried milk (6 and 18 months) w...