Ratio of Lactulose to Furosine as Indicator of Quality of Commercial Milks-Reference-Cited by-同舟云学术

Ratio of Lactulose to Furosine as Indicator of Quality of Commercial Milks

Published:1994-08-01 Issue:8 Volume:57 Page:737-739
ISSN:0362-028X
Container-title:Journal of Food Protection
language:en
Short-container-title:

Author:

CORZO NIEVES¹,DELGADO TERESA¹,TROYANO ESPERANZA¹,OLANO AGUSTIN¹

Affiliation:

1. Instituto de Fermentaciones Industriales, (C.S.I.C.), Juan de la Cierva, 3, 28006 Madrid, Spain

Abstract

Storage of ultra high temperature (UHT) milk at high ambient temperatures gave rise to a decrease of the ratio of lactulose to furosine contents. The lactulose/furosine (Lu/Fu) ratio in UHT milks resulted to be around 16 times higher than in commercial powder milk samples so, the determination of the Lu/Fu ratio in freshly processed UHT milk seems to be useful to detect the presence of reconstituted milk.

Publisher

International Association for Food Protection

Subject

Microbiology,Food Science

Link

http://meridian.allenpress.com/jfp/article-pdf/57/8/737/1658660/0362-028x-57_8_737.pdf

Cited by 52 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sterilization of yak milk by direct steam injection (DSI) and effects on milk quality;LWT;2023-11

2. Maillard reaction products with furan ring, like furosine, cause kidney injury through triggering ferroptosis pathway;Food Chemistry;2020-07

3. RP-HPLC determination of Furosine in fermented milk of different brands retailed in China;International Journal of Agricultural Science and Food Technology;2019-08-13

4. Occurrence of Furosine and Hydroxymethylfurfural in Breakfast Cereals. Evolution of the Spanish Market from 2006 to 2018;Foods;2019-05-10

5. Thermal Effects on Biochemical Signatures of UHT, Pasteurized and Domestically Boiled Buffalo Milk Detected by Synchronous Fluorescence Spectroscopy;Journal of Fluorescence;2019-03