Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products
Gustavo Luis Leonardo Scalone, Angelos-Gerasimos Ioannidis, Prabin Lamichhane, Frank Devlieghere, Norbert De Kimpe, Keith R. Cadwallader, Bruno De Meulenaer
Topics & Concepts
Maillard reactionChemistryHydrolysateAromaFood scienceWhey proteinMilk proteinHydrolysisChromatographyOrganic chemistryMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals