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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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