Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides during Production-Reference-Cited by-同舟云学术

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Limitation of Maillard Reactions in Lactose-Reduced UHT Milk via Enzymatic Conversion of Lactose into Galactooligosaccharides during Production

Published:2020-02-17 Issue:11 Volume:68 Page:3568-3575
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Wei¹^ORCID,Poojary Mahesha M.¹^ORCID,Rauh Valentin²,Ray Colin A.¹^ORCID,Olsen Karsten¹^ORCID,Lund Marianne N.¹³^ORCID

Affiliation:

1. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark

2. Arla Foods amba, Agro Food Park 19, 8200 Aarhus N, Denmark

3. Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Blegdamsvej 3, 2200 Copenhagen N, Denmark

Funder

Mejeribrugets ForskningsFond

China Scholarship Council

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b07824

Reference32 articles.

1. Lactose Intolerance in Infants, Children, and Adolescents

2. Lactose-Hydrolyzed Milk Is More Prone to Chemical Changes during Storage than Conventional Ultra-High-Temperature (UHT) Milk

3. Chemical and Proteolysis-Derived Changes during Long-Term Storage of Lactose-Hydrolyzed Ultrahigh-Temperature (UHT) Milk

4. The quality of low lactose milk is affected by the side proteolytic activity of the lactase used in the production process

5. Effect of heating on Maillard reactions in milk

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2. Insight into protein cross-linking and casein polymerization in pre- and post-hydrolyzed lactose-free UHT milk during long-term storage;Journal of Dairy Science;2024-09

3. Proliferation of probiotics and antioxidant effects of functional oligosaccharides added in fermented dairy product;International Journal of Dairy Technology;2024-06-12

4. Effects of different reducing carbohydrate types on the physicochemical characteristics of infant formula food stored for special medical purposes;Food Chemistry: X;2024-03

5. A metabolomics approach for monitoring thermal processing temperature of bovine milk using ultra-performance liquid chromatography tandem Q-Exactive mass spectrometry and multivariate data analysis;Journal of Future Foods;2024-03

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