The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
The effect of supercritical carbon dioxide treatment on the development of the Maillard reaction in powdered model systems of lactose/ovine caseinmacropeptide and lactose/β-lactoglobulin at different pH values was studied. Supercritical carbon dioxide treatments in static conditions at 30MPa and 50°C for up to 5h were applied to model systems. Control experiments at 50°C were also performed. All assayed...
Glycation of caseinmacropeptide (CMP) during storage with lactose at 40 and 50 °C and water activity 0.33–0.65 was studied by measurement of furosine. At pH 8.0 and a w 0.44, maximum levels of furosine up to 1.9 mg/100 mg CMP were obtained within five days at 50 °C, while this value had not been reached at 40 °C after 13 days of storage. Increasing pH up to 11 caused considerable increase...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.