IMPROVING KEEPING QUALITY OF BUTTER BY UTILIZING MAILLARD REACTION PRODUCTS FROM HEATED WHEY
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 fre...
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| Format: | Article |
| Language: | Arabic |
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The Union of Arab Universities
2007-03-01
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| Series: | Arab Universities Journal of Agricultural Sciences |
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| Online Access: | https://ajs.journals.ekb.eg/article_14650_1de07dc5c54664958e80b59c5482daa6.pdf |