Applied Biological Chemistry
- 제28권4호
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- Pages.261-270
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- 1985
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Effects of Water Activity on the Non-Enzymatic Browning Reaction of Dry Milk
수분활성도(水分活性度)가 분유(粉乳)의 비효소적(非酵素的) 갈변(褐變)에 미치는 영향(影響)
- Chang, Kyu-Seob (Department of Food Science and Technology Chungnam National University) ;
- Chang, Yeong-Il (Department of Food Science and Technology Chungnam National University) ;
- Chun, Ki-Chul (Department of Food Science and Technology Chungnam National University) ;
- Lee, Seong-Gu (Department of Food Science and Technology Chungnam National University)
- 발행 : 1985.12.30
초록
This study was carried out he effects of water activity on the nonenzymatic browning reactions of dry milk powders. Samples (Dry Whole Milk DWM, Nonfat Dry Milk NFDM) stored at
수분활성도(水分活性度)가 분유(粉乳)의 비효소적(比酵素的) 갈변반응(褐變反應)에 미치는 영향(影響)을 밝히기 위(爲)하여 전지분유(全脂粉乳)와 탈지분유(脫脂粉乳)를 각각(各各)
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