Influence of Cheese Type and Maturation Time on the Early Maillard Reaction in Cheese

Influence of Cheese Type and Maturation Time on the Early Maillard Reaction in Cheese

Formation and degradation of Amadori products (APs) originating from the early Maillard reaction during maturation of three different commercial cheeses, namely Cheddar, Emmentaler and Gouda, was investigated. APs were analysed as the corresponding N-(furoylmethyl) amino acids formed after acid hydr...

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Bibliographic Details
Main Authors: U. Schwietzke, U. Schwarzenbolz, T. Henle
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2009-06-01
Series:Czech Journal of Food Sciences
Subjects:
furosine
α
-n-(2-furoylmethyl)-amino acids
cheese, amadori product
maillard reaction
proteolysis
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0016_influence-of-cheese-type-and-maturation-time-on-the-early-maillard-reaction-in-cheese.php

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