Predicting lactulose concentration in heat-treated reconstituted skim milk powder using front-face fluorescence

Author:

Ayala N.,Zamora A.,González C.,Saldo J.,Castillo M.ORCID

Funder

Spanish Ministerio de Economía y Competitividad

European Regional Development Fund (ERDF/FEDER)

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference41 articles.

1. A rapid spectrophotometric method for quantitative determination of lactulose in heated milk and milk products;Adhikari;Le Lait,1991

2. Maillard reaction products in processed Food: Pros and Cons;Bastos,2012

3. Front-face fluorescence spectroscopy and chemometrics in analysis of yogurt: Rapid analysis of riboflavin;Becker;Journal of Dairy Science,2003

4. Reactions of lactose during heat treatment of milk. I. Reaction pathways;Berg;Netherlands Milk and Dairy Journal,1994

5. Effects of overprocessing on heat damage of UHT milk, European Food Research and Technology;Cattaneo;226 (5,2008

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