Temperature effect on lactose crystallization, maillard reactions, and lipid oxidation in whole milk powder

Marianne Thomsen; Lene Lauridsen; Leif Horsfelt Skibsted; Jens Risbo

Temperature effect on lactose crystallization, maillard reactions, and lipid oxidation in whole milk powder

Marianne Thomsen, Lene Lauridsen, Leif Horsfelt Skibsted, Jens Risbo

63 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Journal of Agricultural and Food Chemistry
Vol/bind	53
Udgave nummer	18
Sider (fra-til)	7082-7090
Antal sider	9
ISSN	0021-8561
Status	Udgivet - 2005

Emneord

Det tidligere LIFE

Citationsformater

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title = "Temperature effect on lactose crystallization, maillard reactions, and lipid oxidation in whole milk powder",

keywords = "Former LIFE faculty, Whole milk powder, lactose crystallization, lipid oxidation, Maillard reactions, nonenzymatic browning, ESR spectroscopy, furosine, HMF, radicals",

author = "Marianne Thomsen and Lene Lauridsen and Skibsted, {Leif Horsfelt} and Jens Risbo",

year = "2005",

language = "English",

volume = "53",

pages = "7082--7090",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

number = "18",

}

TY - JOUR

T1 - Temperature effect on lactose crystallization, maillard reactions, and lipid oxidation in whole milk powder

AU - Thomsen, Marianne

AU - Lauridsen, Lene

AU - Skibsted, Leif Horsfelt

AU - Risbo, Jens

PY - 2005

Y1 - 2005

KW - Former LIFE faculty

KW - Whole milk powder, lactose crystallization, lipid oxidation, Maillard reactions, nonenzymatic browning, ESR spectroscopy, furosine, HMF, radicals

M3 - Journal article

SN - 0021-8561

VL - 53

SP - 7082

EP - 7090

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 18

ER -