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Etwa entsprechend dem Anstieg des Feuchtigkeits\u2010 und des Hydroxymethyl\u2010furfurolgehaltes sowie des Eiwei\u00dfreduktionsverm\u00f6gens verminderten sich die f\u00fcr den ern\u00e4hrungsphysiologischen Wert charakteristische in\u2010vitro\u2010Verdaulichkeit und der verf\u00fcgbare Lysingehalt. In Kondensmilch verursachte die sehr intensive MAILLARD\u2010Reaktion eine unerwartet geringe Verminderung des ern\u00e4hrungsphysiologischen Wertes der Eiwei\u00dfe. Zur raschen informativen Ermittlung der durch Hitzeeinwirkung erfolgten Sch\u00e4digung des Milcheiwei\u00dfes eignet sich am besten die Bestimmung des Hydroxymethylfurfurolgehaltes mittels der Thiobarbiturs\u00e4ure\u2010Reaktion.<\/jats:p>","DOI":"10.1002\/food.19710150305","type":"journal-article","created":{"date-parts":[[2006,11,3]],"date-time":"2006-11-03T08:45:11Z","timestamp":1162543511000},"page":"263-268","source":"Crossref","is-referenced-by-count":2,"title":["Untersuchungen \u00fcber den Zusammenhang zwischen der Maillard\u2010Reaktion und dem N\u00e4hrwert der Eiwei\u00dfe in Milchpulver und Kondensmilch"],"prefix":"10.1002","volume":"15","author":[{"given":"E.","family":"Dworsch\u00e1k","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2006,10,19]]},"reference":[{"key":"e_1_2_1_2_2","doi-asserted-by":"publisher","DOI":"10.1002\/food.19650090119"},{"key":"e_1_2_1_3_2","unstructured":"Kisza J. 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