Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying

Marija Perusko , Sami Ghnimi (1, 2) , Ana Simovic , Nikola Stevanovic , Mirjana Radomirovic , Adem Gharsallaoui , Katarina Smiljanic , Sam van Haute , Dragana Stanic-Vucinic , Tanja Cirkovic Velickovic

1 Isara
2 LAGEPP - Laboratoire d'automatique, de génie des procédés et de génie pharmaceutique

Domaines: Génie des procédés; Alimentation et Nutrition; Ingénierie des aliments

Marija Perusko, Sami Ghnimi, Ana Simovic, Nikola Stevanovic, Mirjana Radomirovic, et al.. Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying. LWT - Food Science and Technology, 2021, 143, pp.111091. ⟨10.1016/j.lwt.2021.111091⟩. ⟨hal-03154630⟩