Reduction of maillard browning in spray dried low-lactose milk powders due to protein polysaccharide interactions
Chandrakanta Sen, Sumit Arora, Richa Singh, Vivek Sharma, Ganga Sahay Meena, Ashish Kumar Singh
Topics & Concepts
Maillard reactionMaltodextrinBrowningChemistryLactosePolysaccharideFood scienceHydrolysisSpray dryingChromatographyFourier transform infrared spectroscopyOrganic chemistryChemical engineeringEngineeringMicroencapsulation and Drying ProcessesAdvanced Glycation End Products researchProteins in Food Systems