Quality Assurance of Model Infant Milk Formula Using a Front-Face Fluorescence Process Analytical Tool-Reference-Cited by-同舟云学术

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Quality Assurance of Model Infant Milk Formula Using a Front-Face Fluorescence Process Analytical Tool

Published:2018-05-17 Issue:7 Volume:11 Page:1402-1411
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Henihan Lisa E.,O’Donnell Colm P.,Esquerre Carlos,Murphy Eoin G.,O’Callaghan Donal J.

Funder

Irish Department of Agriculture, Food and the Marine

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/article/10.1007/s11947-018-2112-7/fulltext.html

Reference45 articles.

1. Birlouez-Aragon, I., Nicolas, M., Metais, A., Marchond, N., Grenier, J., & Calvo, D. (1998). A rapid Fluorimetric method to estimate the heat treatment of liquid milk. International Dairy Journal, 8(9), 771–777. https://doi.org/10.1016/S0958-6946(98)00119-8 .

2. Birlouez-Aragon, I., Sabat, P., & Gouti, N. (2002). A new method for discriminating milk heat treatment. French patent no. 2752941. International Dairy Journal, 12(1), 59–67.

3. Birlouez-Aragon, I., Pischetsrieder, M., Leclere, J., Morales, F., Hasenkopf, K., Kientsch-Engel, R., et al. (2004). Assessment of protein glycation markers in infant formulas. Food Chemistry, 87(2), 253–259.

4. Birlouez-Aragon, I., Locquet, N., Louvent, E., Bouveresse, D. J. R., & Stahl, P. (2005). Evaluation of the Maillard reaction in infant formulas by means of front-face fluorescence. Annals of the New York Academy of Sciences, 1043(1), 308–318.

5. Chávez-Servín, J. L., de la Torre Carbot, K., García-Gasca, T., Castellote, A. I., & López-Sabater, M. C. (2015). Content and evolution of potential furfural compounds in commercial milk-based infant formula powder after opening the packet. Food Chemistry, 166, 486–491. https://doi.org/10.1016/j.foodchem.2014.06.050 .

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