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High performance size exclusion chromatography with UV detection (HPSEC/UV) was evaluated for the routine characterisation of peptide molecular mass distributions in commercial protein hydrolysates and in protein hydrolysate-based liquid nutritional products. Several known sources of quantitative error were examined, as were additional sources potentially introduced by the complex matrices of liquid...
A controlled, quantitative study of Maillard browning vs. dextrose equivalents (DE) was performed on a liquid nutritional product. The early stage Maillard markers furosine and available lysine were determined in retort-sterilised, pilot scale batches formulated with carbohydrate systems with DE variations of 2, 4, 10, and 20. Both markers varied proportionately with DE; every DE increase of 2 units...
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