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Fluorescence and colour as markers for the Maillard reaction in milk-cereal based infants foods during storage

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Fluorescence and colour as markers for the Maillard reaction in milk-cereal based infants foods during storage

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Bosch, L.; Alegría, A.; Farre, R.; Clemente Marín, G. (2007). Fluorescence and colour as markers for the Maillard reaction in milk-cereal based infants foods during storage. Food Chemistry. 105(3):1135-1143. doi:10.1016/j.foodchem.2007.02.16

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/81861

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Title: Fluorescence and colour as markers for the Maillard reaction in milk-cereal based infants foods during storage
Author:
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingenieros Industriales - Escola Tècnica Superior d'Enginyers Industrials
Issued date:
Abstract:
[EN] Free and total fluorescence compounds and color formation were measured in three different milk-cereal based infant foods stored at 25, 30 and 37 degrees C for 9 months to evaluate the advanced and final stages of the ...[+]
Subjects: Fluorescence , Color , Maillard reaction , Milk–cereal based infant foods , Storage
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2007.02.16
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.foodchem.2007.02.016
Type: Artículo

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