Negative effect of heat sterilization on the free amino acid concentrations in infant formula
Author:
Publisher
Springer Science and Business Media LLC
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://www.nature.com/articles/1602279.pdf
Reference29 articles.
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3. Alkanhal HA, Al-Othman AA, Hewedi FM (2001). Changes in protein nutritional quality in fresh and recombined ultra high temperature treated milk during storage. Int J Food Sci Nutr 52, 509–514.
4. Angelino PD, Christen GL, Penfield MP, Beattie S (1999). Residual alkaline phosphatase activity in pasteurized milk heated at various temperatures – measurement with the Fluorophos and Scharer rapid phosphatase tests. J Food Protect 62, 81–85.
5. Baltes W (1982). Chemical changes in food by the Maillard reaction. Food Chem 9, 59–73.
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