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Effect of storage conditions on furosine formation in milk-cereal based baby foods

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Effect of storage conditions on furosine formation in milk-cereal based baby foods

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Bosch, L.; Alegría, A.; Farre, R.; Clemente Marín, G. (2008). Effect of storage conditions on furosine formation in milk-cereal based baby foods. Food Chemistry. 107(4):1681-1686. doi:10.1016/j.foodchem.2007.09.051

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/81862

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Título: Effect of storage conditions on furosine formation in milk-cereal based baby foods
Autor:
Entidad UPV: Universitat Politècnica de València. Escuela Técnica Superior de Ingenieros Industriales - Escola Tècnica Superior d'Enginyers Industrials
Fecha difusión:
Resumen:
[EN] The effect of storage during 9 months at 25, 30 and 37 degrees C on furosine formation in three milk-cereal based baby foods was studied to evaluate development of the Maillard reaction. Furosine was measured by ...[+]
Palabras clave: Storage , ; Maillard reaction , Baby foods , Furosine , Lysine blockage
Derechos de uso: Reconocimiento - Sin obra derivada - No comercial (by-nd-nc)
Fuente:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2007.09.051
Editorial:
Elsevier
Versión del editor: http://doi.org/10.1016/j.foodchem.2007.09.051
Agradecimientos:
L. Bosch is the holder of a grant from the Spanish Ministry of Education and Science. Thanks are due to the Generalitat Valenciana for the financial support given to the Bionutest (group 03/003), and also to Hero Espan˜a ...[+]
Tipo: Artículo

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