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 Citations (Scopus)

Original language	English
Journal	Journal of Agricultural and Food Chemistry
Volume	53
Issue number	18
Pages (from-to)	7082-7090
Number of pages	9
ISSN	0021-8561
Publication status	Published - 2005

Keywords

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

Cite this

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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 -