A new method for discriminating milk heat treatment
- 31 December 2002
- journal article
- Published by Elsevier in International Dairy Journal
- Vol. 12 (1) , 59-67
- https://doi.org/10.1016/s0958-6946(01)00131-5
Abstract
No abstract availableThis publication has 19 references indexed in Scilit:
- Modern Mass Spectrometric Methodologies in Monitoring Milk QualityAnalytical Chemistry, 1999
- L'addition de lactose et de vitamine C dans les laits de croissance diminue la qualité nutritionnelle des protéinesLe Lait, 1999
- Specific Detection of the Amadori Compounds in Milk by Using Polyclonal Antibodies Raised against a Lactosylated PeptideJournal of Agricultural and Food Chemistry, 1998
- Fluorescence associated with Maillard reaction in milk and milk-resembling systemsFood Chemistry, 1996
- Evaluation of heat‐induced changes in Spanish commercial milk: hydroxymethylfurfural and available lysine contentInternational Journal of Food Science & Technology, 1996
- Effects of UHT heating of milk in an experimental plant on several indicators of heat treatmentJournal of Dairy Research, 1994
- Maillard browning kinetics in a liquid model systemJournal of Agricultural and Food Chemistry, 1992
- Technical note: Correlation between induction time and rate of browning in heated model solutions of glucose and lysineInternational Journal of Food Science & Technology, 1988
- Selection of optimal regression models via cross‐validationJournal of Chemometrics, 1988
- Reaction Kinetics of the Denaturation of Whey Proteins in MilkJournal of Food Science, 1988