Evaluation of heat‐induced changes in Spanish commercial milk: hydroxymethylfurfural and available lysine content-Reference-Cited by-同舟云学术

Evaluation of heat‐induced changes in Spanish commercial milk: hydroxymethylfurfural and available lysine content

Published:1996-10 Issue:5 Volume:31 Page:411-418
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:International Journal of Food Science & Technology

Author:

Morales Francisco‐J.¹,Romero Carmen¹,Jimenez‐Perez Salvio¹

Affiliation:

1. Departamento de Productos Lácteos, Instituto del Frío (CSIC), Ciudad Universitaria s/n, E‐28040, Madrid, Spain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1365-2621.1996.00357.x

Reference37 articles.

1. Baltes, W. (1982).Chemical changes in food by the Maillard Reaction.Food Chemistry, 9 , 59-73.

2. Berg, H.E. (1993).Reactions of lactose during heat treatment of milk: A quantitative study. PhD thesis, Wageningen Agricultural University, The Netherlands.

3. Blanc, B. (1977). Einfluss der thermischen Behandlung von Milch auf den ernhrungsphysiologischen Wert. Problem der Ernhrungs - und. Lebensmittelwissenschaft. IV.Drei-Lander-Ernahrungstagung Wien, 13 , 13-19.

4. Bujard, E. & finot, P.A. (1978). Mesure de la disponibilit et du blocage de la lysine dans les laits industriel.Annales de la Nutrition et de l'Alimentation, 32 , 291-305.

5. Burton, H. (1984). Reviews of the progress of Dairy Science: The bacteriological, chemical biochemical and physical changes that can occur in milk at temperatures of 100-150C.Journal of Dairy Research, 51 , 341-363.

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