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The Maillard Reaction in Infant Formula during Processing and Storage

thesis
posted on 04.08.2020 by JONATHAN YIK WAI CHEW
Infant formula is highly susceptible to the Maillard reaction, especially during manufacturing and storage. The Maillard reaction in infant formula involves an amino acid (lysine) reacting with a reducing sugar (lactose) to form the Amadori product (lactulosyl-lysine) leading to the blockage of lysine which consequently reduces the protein nutritional quality of infant formula. This thesis investigates the development of the Maillard reaction in infant formula throughout the manufacturing process and storage with the purpose of developing suitable mitigation measures against the Maillard reaction.

History

Campus location

Australia

Principal supervisor

Meng Wai Woo

Additional supervisor 1

Cordelia Selomulya

Year of Award

2020

Department, School or Centre

Chemical Engineering

Additional Institution or Organisation

Bega Cheese and Australia-China Joint Research Centre in Future Dairy Manufacturing

Course

Doctor of Philosophy

Degree Type

DOCTORATE

Faculty

Faculty of Engineering

Exports