Reducing sugars effect on available lysine loss of casein by moderate heat treatment
In order to investigate the effect of various reducing sugars on the available lysine loss by Maillard reaction, four model systems were prepared by mixing casein with glucose, fructose, lactose or maltose, followed by storage at 37°C, 50°C and 60°C. The available lysine contents were monitored peri...
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| Autores principales: | Naranjo, G.B., Malec, L.S., Vigo, M.S. |
|---|---|
| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_03088146_v62_n3_p309_Naranjo |
| Aporte de: |
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