A new UHPLC method for the quantitation of furosine as heat load indicator in commercial liquid milk

Author:

Schmidt Anatol,Boitz Lisa I.,Mayer Helmut K.

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

1. Austrian Federal Ministry of Health, 2011. Chapter B32: Milk and dairy products, in: Austrian Federal Ministry of Health (Ed.), Österreichisches Lebensmittelbuch/Austrian food codex, Vienna, Austria, 2011. https://www.verbrauchergesundheit.gv.at/lebensmittel/buch/codex/B_32_Milch_und_Milchprodukte_2016.pdf?59ivmj (accessed August 2016).

2. Evaluation of furosine, lactulose and acid-soluble β-lactoglobulin as time temperature integrators for whipping cream samples at retail in Austria;Boitz;Int. Dairy J.,2015

3. Analytical assessment of the intense heat load of whipping cream, coffee cream, and condensed milk at retail in Austria and Germany;Boitz;Dairy Sci. Technol.,2016

4. Intrinsic time temperature integrators for heat treatment of milk;Claeys;Trends Food Sci. Technol.,2002

5. Forty years of furosine? Forty years of using Maillard reaction products as indicators of the nutritional quality of foods;Erbersdobler;Mol. Nutr. Food Res.,2007

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