Effects of heat treatment, homogenization pressure, and overprocessing on the content of furfural compounds in liquid milk-Reference-Cited by-同舟云学术

Effects of heat treatment, homogenization pressure, and overprocessing on the content of furfural compounds in liquid milk

Published:2020-07-27 Issue:14 Volume:100 Page:5276-5282
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Xing Qianqian¹²^ORCID,Ma Yanran³,Fu Xiaofei¹²,Cao Qing¹²,Zhang Yue³,You Chunping¹²

Affiliation:

1. State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Postdoctoral Workstation of Bright Dairy ‐ Shanghai Jiao Tong University, Dairy Research Institute Bright Dairy & Food Co., Ltd Shanghai 200436 China

2. Synergetic Innovation Center for Food Safety and Nutrition Jiangnan University Wuxi 214122 China

3. Department of Bioinformatics and Biostatistics, School of Life Sciences and Biotechnology Shanghai Jiao Tong University Shanghai 200240 China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10578

Reference28 articles.

1. US Food & Drug Administration.The Dangers of Raw Milk: Unpasteurized Milk Can Pose a Serious Health Risk. [Online]. FDA US Food & Drug Administration (2012). Available:https://www.fda.gov/Food/ResourcesForYou/Consumers/ucm079516.htm. Augest 20 2019.

2. PROTEIN QUALITY IN COMMERCIAL MILK-BASED INFANT FORMULAS

3. Early and advanced stages of Maillard reaction in infant formulas: Analysis of available lysine and carboxymethyl-lysine

4. Identification of a 5-Hydroxymethylfurfural–Lysine Schiff Base and Its Cytotoxicity in Three Cell Lines

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