Understanding the effect of storage temperature on the quality of semi-skimmed UHT hydrolyzed-lactose milk: an insight on release of free amino acids, formation of volatiles organic compounds and browning-Reference-Cited by-同舟云学术

Understanding the effect of storage temperature on the quality of semi-skimmed UHT hydrolyzed-lactose milk: an insight on release of free amino acids, formation of volatiles organic compounds and browning

Published:2021-03 Issue: Volume:141 Page:110120
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Bottiroli Riccardo,Troise Antonio Dario,Aprea Eugenio,Fogliano Vincenzo,Gasperi Flavia,Vitaglione Paola

Funder

Fondazione Edmund Mach

Università degli Studi di Napoli Federico II

Wageningen University

Publisher

Elsevier BV

Subject

Food Science

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3. Hedonic analysis of the price of UHT-treated milk in Italy;Bimbo;Journal of Dairy Science,2016

4. Application of headspace solid-phase micro-extraction gas chromatography for the assessment of the volatiles profiles of ultra-high temperature hydrolysed-lactose milk during production and storage;Bottiroli;International Dairy Journal,2020

5. Application of PTR-TOF-MS for the quality assessment of lactose-free milk: Effect of storage time and employment of different lactase preparations;Bottiroli;Journal of Mass Spectrometry,2020

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3. Analysis of Volatile Organic Compounds in Milk during Heat Treatment Based on E-Nose, E-Tongue and HS-SPME-GC-MS;Foods;2023-03-02

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