Effect of carbohydrate DE on blocked lysine and furosine in a liquid nutritional product
- Author
- MCEWEN, John W1 ; MCKENNA, Ronald J1 ; O'KANE, Kimberly A1 ; PHILLIPS, Rosalyn R1 ; JOHNS, Paul W1
[1] Abbott Laboratories, Abbott Nutrition Division, 3300 Stelzer Road, Columbus, OH 43219, United States - Source
Food chemistry. 2010, Vol 119, Num 1, pp 323-327, 5 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Available lysine DE Furosine Maillard reaction Maltodextrin Non-enzymatic browning
- Keyword (fr)
- Bloc Brunissement Glucide Lysine Maltodextrine Produit liquide Réaction Maillard Réaction enzymatique Aminoacide Traitement thermique
- Keyword (en)
- Block Browning Carbohydrate Lysine Maltodextrin Liquid product Maillard reaction Enzymatic reaction Aminoacid Heat treatment
- Keyword (es)
- Bloque Ennegrecimiento Glúcido Lisina Maltodextrina Producto líquido Reacción Maillard Reacción enzimática Aminoácido Tratamiento térmico
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22918555
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2009.06.038 
https://dx.doi.org/10.1016/j.foodchem.2009.06.038
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