Article

Redness generation via Maillard reactions of whey protein isolate (WPI) and ascorbic acid (vitamin C) in spray-dried powders

2019-03-01

Abstract excerpt

Obvious redness generation has been observed in storage and processing for spray-dried WPI-ascorbic acid powders. The lower limit of detection by human observation is 0.001 g/mL for the concentration of ascorbic acid (AA:WPI ratio of 1:100). The redness is related to the adsorption of violet light (380 nm) and blue/green light (500 nm). Fluorescence analysis suggests the formation of formyl threosyl pyrroles and c...

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Literature Corpus work: e0d21af0-33d7-562f-840d-63e2b9e3a0ad
DOI: 10.1016/j.jfoodeng.2018.09.020

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