IMPROVING KEEPING QUALITY OF BUTTER BY UTILIZING MAILLARD REACTION PRODUCTS FROM HEATED WHEY
2007
Mona Abd El-Gawad
The antioxidaitve activity of Maillard reaction products MRPs) from heated whey added to butter was investigated. The antioxidant efficiency changed with different concentrations of MRPs used during storage period at 45ºC. Peroxide val-ue, thiobarbituric acid, acid value, carbonyl com-pounds and free fatty acids of butter were in-creased with storage. Their rate of increase de-creased with increasing the added amount of MRPs to butter.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
Arab Universities Journal of Agricultural Sciences
卷
15
期
1
页码
113
- 119
ISSN
1110-2675 | 2636-3585
出版者
The Union of Arab Universities
其它主题
Peroxide value; Antioxidant; Butter fat oxidation; Maillard reaction prod-ucts (mrps)
语言
阿拉伯
2024-03-21
DOAJ
