HMF Formation during Heat-treatment of Milk-type Products as Related to Milkfat Content-Reference-Cited by-同舟云学术

HMF Formation during Heat-treatment of Milk-type Products as Related to Milkfat Content

Published:1999-09 Issue:5 Volume:64 Page:855-859
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Morales F.J.,Jimenez-Perez S.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1999.tb15927.x/fullpdf

Reference26 articles.

1. Distinguishing pasteurized, UHT and sterilized milks by their lactulose content

2. CONSIDERATIONS IN CALCULATING KINETIC PARAMETERS FROM EXPERIMENTAL DATA

3. H.E. Berg, 1993, Reactions of lactose during heat treatment of milk: a quantitative study . Ph.D Thesis . Wageningen Agricultural University, Wageningen, The Netherlands.

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