Processing and Storage stability of Skim Milk Powder : Monitoring Early and Advanced Stages of the Maillard Reaction
The non-enzymatic browning known as the Maillard reaction has been the subject of extensive investigation for decades. Studies have focused on areas such as changes in flavour, colour, texture, and the nutritional properties of food materials as a result of this reaction. However, this complex reaction between the amino acids in proteins and reducing sugars in carbohydrates, is still not fully und