Application of PTR-TOF-MS for the quality assessment of lactose-free milk: Effect of storage time and employment of different lactase preparations-Reference-Cited by-同舟云学术

Application of PTR-TOF-MS for the quality assessment of lactose-free milk: Effect of storage time and employment of different lactase preparations

Published:2020-02-25 Issue: Volume: Page:e4505
ISSN:1076-5174
Container-title:Journal of Mass Spectrometry
language:en
Short-container-title:J Mass Spectrom

Author:

Bottiroli Riccardo¹²,Pedrotti Michele¹³^ORCID,Aprea Eugenio¹⁴^ORCID,Biasioli Franco¹^ORCID,Fogliano Vincenzo³^ORCID,Gasperi Flavia¹⁴^ORCID

Affiliation:

1. Department of Food Quality and Nutrition; Research and Innovation Centre, Fondazione Edmund Mach; via E. Mach 1 San Michele all'Adige TN 38010 Italy

2. Department of Agriculture and Food Science; University of Naples Federico II; Portici NA 80055 Italy

3. Food Quality and Design Group; Wageningen University; Wageningen EV 6700 The Netherlands

4. Center Agriculture Food Environment; University of Trento/Fondazione Edmund Mach; via E. Mach 1 San Michele all'Adige TN 38010 Italy

Publisher

Wiley

Subject

Spectroscopy

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jms.4505/fullpdf

Reference39 articles.

1. Lactose intolerance, dairy avoidance, and treatment options;Szilagyi;Nutrients,2018

2. Proteolytic side-activity of lactase preparations;Nielsen;Int Dairy J,2018

3. Low lactose and lactose-free milk and dairy products-prospects, technologies and applications;Jelen;Aust J Dairy Technol,2003

4. Serving temperature effects on milk flavor, milk aftertaste, and volatile compound quantification in nonfat and whole milk;Francis;J Food Sci,2005

5. Changes in flavour and volatile components during storage of whole and skimmed UHT milk;Valero;Food Chem,2001

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