Effect of Malondialdehyde on the Determination of Furosine in Milk-Based Products

For nutritional purposes the recombination of milk or milk proteins with polyunsaturated fatty acids had long been considered in newly designed products, such as functional foods. Four milk-resembling model systems were prepared having malondialdehyde content ups to 1 mM. Systems were heated between...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2000-03, Vol.48 (3), p.680-684
Hauptverfasser:	Morales, Francisco J, Jiménez-Pérez, Salvio
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Biological and medical sciences Chromatography, High Pressure Liquid Food industries Fundamental and applied biological sciences. Psychology Hot Temperature Humans Lysine - analogs & derivatives Lysine - chemistry Maillard Reaction Malondialdehyde - chemistry Milk - chemistry Milk and cheese industries. Ice creams
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