Chemical and Proteolysis-Derived Changes during Long-Term Storage of Lactose-Hydrolyzed Ultrahigh-Temperature (UHT) Milk-Reference-Cited by-同舟云学术

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

Published:2014-11-06 Issue:46 Volume:62 Page:11270-11278
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jansson Therese¹,Jensen Hanne B.²,Sundekilde Ulrik K.¹,Clausen Morten R.¹,Eggers Nina¹,Larsen Lotte B.³,Ray Colin⁴,Andersen Henrik J.²,Bertram Hanne C.¹

Affiliation:

1. Department of Food Science, Aarhus University, Kirstinebjergvej 10, DK-5792 Aarslev, Denmark

2. Arla Foods Ingredients, Sønderhøj 10-12, DK-8260 Viby J, Denmark

3. Department of Food science, Aarhus University, Blichers Allé 20, DK-8830 Tjele, Denmark

4. Arla Foods Strategic Innovation Centre, Lindhagensgatan 126, 10546 Stockholm, Sweden

Funder

Arla foods amba

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf504104q

Reference37 articles.

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

2. Assessment of quality and technological characterization of lactose-hydrolyzed milk

3. Maillard reaction of ovalbumin with glucose and lactose. Browning and protein polymerization induced by amino-carbonyl reaction of ovalbumin with glucose and lactose

4. MALDI-TOF MS Characterization of Glycation Products of Whey Proteins in a Glucose/Galactose Model System and Lactose-free Milk

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