Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying
Marija Peruško, Sami Ghnimi, Ana Simović, Nikola Stevanović, Mirjana Radomirović, Adem Gharsallaoui, Katarina Smiljanić, Sam Van Haute, Dragana Stanić-Vučinić, Tanja Ćirković Veličković
Topics & Concepts
Maillard reactionSolubilityChemistryWhey proteinSpray dryingFood scienceAntioxidantCaseinCamel milkDenaturation (fissile materials)Whey protein isolateBeta-lactoglobulinChromatographyFreeze-dryingOrganic chemistryNuclear chemistryAnimal Diversity and Health StudiesMicroencapsulation and Drying ProcessesProteins in Food Systems