A new method for discriminating milk heat treatment-Reference-Cited by-同舟云学术

A new method for discriminating milk heat treatment

Published:2002-01 Issue:1 Volume:12 Page:59-67
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Birlouez-Aragon Inés,Sabat Pascal,Gouti Nicolas

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference35 articles.

1. Maillard browning kinetics in a liquid system;Baisier;Journal of Agricultural and Food Chemistry,1992

2. Degradation of lactose during heating of milk 1—reaction pathways;Berg;Netherlands Milk Dairy Journal,1994

3. Birlouez-Aragon, I. (1996). A Method to evaluate the heat-treatment applied to a proteic food such as milk. French patent no. 2752941 (30 October 1998). PCT application WO 98-09165 (5 march 1998).

4. A rapid fluorimetric method to estimate the heat treatment of liquid milk;Birlouez-Aragon;International Dairy Journal,1998

5. The FAST method, a rapid approach of the nutritional quality of heat-treated foods;Birlouez-Aragon;Food,2001

Cited by 86 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Influence of Sodium Hexametaphosphate Chain Length on the Physicochemical Properties of High-Milk Protein Dispersions;Foods;2024-04-30

2. The Formation;Aroma and Flavor in Product Development: Characterization, Perception, and Application;2024

3. Nonenzymatic glycation as a tunable technique to modify plant proteins: A comprehensive review on reaction process, mechanism, conjugate structure, and functionality;Comprehensive Reviews in Food Science and Food Safety;2023-12-13

4. Milk Borne Brucellosis;Current Issues and Advances in the Dairy Industry;2023-10-18

5. Melting of natural cheese: A review;International Dairy Journal;2023-07