The role of the Maillard reaction in the formation of flavour compounds in dairy products--not only a deleterious reaction but also a rich source of flavour compounds.
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Signaling Pathways Related to Protein Synthesis and Amino Acid Concentration in Pig Skeletal Muscles Depend on the Dietary Protein Level, Genotype and Developmental StagesOvalbumin with Glycated Carboxyl Groups Shows Membrane-Damaging Activity.Implications of the Maillard reaction on bovine alpha-lactalbumin and its proteolysis during in vitro infant digestion.Heat-treated high-fat diet modifies gut microbiota and metabolic markers in apoe-/- mice.Formation of 4(5)-Methylimidazole in Aqueous d-Glucose-Amino Acids Model System.
P2860
The role of the Maillard reaction in the formation of flavour compounds in dairy products--not only a deleterious reaction but also a rich source of flavour compounds.
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The role of the Maillard react ...... h source of flavour compounds.
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The role of the Maillard react ...... h source of flavour compounds.
@en
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The role of the Maillard react ...... h source of flavour compounds.
@en
P2093
P2860
P356
P1433
P1476
The role of the Maillard react ...... h source of flavour compounds.
@en
P2093
Angela E Newton
Juliet A Gerrard
Paul Andrewes
P2860
P304
P356
10.1039/C2FO30089C
P577
2012-12-01T00:00:00Z