Exploring predictive kinetic modelling of thermal degradation from laboratory to production scale – A case study on three vitamins in milk-Reference-Cited by-同舟云学术

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Exploring predictive kinetic modelling of thermal degradation from laboratory to production scale – A case study on three vitamins in milk

Published:2024-08 Issue: Volume:146 Page:69-76
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Lalwani Shruti,Lewerentz Frida,Löfgren Richard,Paulsson Marie,Glantz Maria,Håkansson Andreas

Publisher

Elsevier BV

Reference39 articles.

1. Managing Model-Based Design;Aarenstrup,2015

2. Prediction of riboflavin and ascorbic acid concentrations in skimmed heat-treated milk using front-face fluorescence spectroscopy;Alvarado;J. Food Eng.,2022

3. Role of food processing in food and nutrition security;Augustin;Trends Food Sci. Technol.,2016

4. Simultaneous HPLC–DAD quantification of vitamins A and E content in raw, pasteurized, and UHT cow’s milk and their changes during storage;Chotyakul;Eur. Food Res. Technol.,2014

5. Formation kinetics of hydroxymethylfurfural, lactulose and furosine in milk heated under isothermal and non-isothermal conditions;Claeys;J. Dairy Res.,2001

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