FACTORS AFFECTING NONENZYMATIC BROWNING OF PROCESS CHEESE

被引：34

作者：

BLEY, ME

JOHNSON, ME

OLSON, NF

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1985年 / 68卷 / 03期

关键词：

D O I：

10.3168/jds.S0022-0302(85)80858-4

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：555 / 561

页数：7

共 14 条

[1]

DAWSON D. J., 1958, AUSTRALIAN JOUR DAIRY TECHNOL, V13, P139

[2] Interaction of aldoses with a-amino-acids or peptides 4. The percentage combination [J].

Frankel, M ;

Katchalsky, A .

BIOCHEMICAL JOURNAL, 1941, 35 :1028-1033

[3]

HAMMOND LA, 1979, 1ST P BIENN MARSCH I

[4]

Hunter R. S., 1975, MEASUREMENT APPEARAN

[5] STUDIES OF THE REACTION BETWEEN PROTEINS AND REDUCING SUGARS IN THE DRY STATE .1. THE EFFECT OF ACTIVITY OF WATER, OF PH AND OF TEMPERATURE ON THE PRIMARY REACTION BETWEEN CASEIN AND GLUCOSE [J].

LEA, CH ;

HANNAN, RS .

BIOCHIMICA ET BIOPHYSICA ACTA, 1949, 3 (03) :313-325

[6]

Marth E.H., 1978, STANDARD METHODS EXA, V14th ed.

[7] UTILIZATION OF LACTOSE, GLUCOSE, AND GALACTOSE BY A MIXED CULTURE OF STREPTOCOCCUS-THERMOPHILUS AND LACTOBACILLUS-BULGARICUS IN MILK TREATED WITH LACTASE ENZYME [J].

OLEARY, VS ;

WOYCHIK, JH .

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1976, 32 (01) :89-94

[8] EFFECT OF VARIOUS SUGARS ON BROWNING [J].

POMERANZ, Y ;

JOHNSON, JA ;

SHELLENBERGER, JA .

JOURNAL OF FOOD SCIENCE, 1962, 27 (04) :350-&

[9]

Price W.V, 1979, CHEESE

[10]

SOMKUTI GA, 1979, J FOOD PROTECT, V42, P885, DOI 10.4315/0362-028X-42.11.881

← 1 2 →