Furosine in consumption milk and milk powders

International Dairy Journal

Volumn 6, Issue 4, 1996, Pages 371-382

  Van Renterghem, Roland ^a   De Block, Jan ^a  

^a Belgian Government Dairy Research Station   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030118542     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/0958-6946(95)00060-7     Document Type: Article

References (21)

1. Berg, M. E. & Van Boekel, M. A. J. S. (1994). Degradation of lactose during heating of milk. 1 Reaction pathways. Neth. Milk Dairy J., 48, 157-175.
2. Boehringer Mannheim (1989). Lactose/D-glucose UV-method. In Methods of Biochemical Analysis and Food Analysis using Test-combinations. Boehringer Mannheim GmbH, Mannheim pp. 84-86.
3. Brandt, A. & Erbersdobler, H. (1973). Zur Bestimmung von Furosin in Nahrungs-und Futtermitteln Landwirtschaft. Fors., 25, 115-119.
4. Corzo, N., Delgado, T., Troyano, E. & Olano, (1994a). A. Ratio of lactulose to furosine as indicator of quality of commercial milks. J. Fd. Protect., 57, 737-739.
5. Corzo, N., López-Fandiño, R., Delgado, T., Ramos, M. & Olano, A. (1994b). Changes in furosine and proteins of UHT-treated milks stored at high ambient temperatures. Z. Lebensm. Unters. Forsch., 198, 302-306.
6. Dannenberg, F. & Kessler, H.-G. (1988). Reaction kinetics of the denaturation of whey proteins in milk. J. Food Sci., 53, 258-263.
7. De Block, J., Merchiers, M., Van Renterghem, R. & Moermans, R. Evaluation of two methods for the determination of lactulose in milk. Int. Dairy J. (in press).
8. De Block, J. & Van Renterghem, R. (1995). Onderzoek naar een nieuwe methode voor hitteklassificatie van melk en melkpoeder met behulp van capillaire elektroforese. Report of the E.C. research program contract nr. 1116/2, Melle, Belgium, pp. 145-150.
9. Finot, P. A. & Mauron, J. (1972). Le blockage de la lysine par la réaction de Maillard. II. Propriété chimiques des dérivés N-(désoxy-1-D-fructosyl-1) et N-(désoxy-1-D-lactulosyl-1) de la lysine. Helv. Chim. Acta, 55, 1153-1164.
10. Geier, H. Klostermeyer, H. (1983). Formation of lactulose during heat treatment of milk. Milchwissenschaft, 38, 475-477.
11. Hartkopf, J. & Erbersdobler, H. F. (1993). Stability of furosine during ion-exchange chromatography in comparison with reversed-phase high-performance liquid chromatography. J. Chromatogr., 635, 151-154.
12. IDF (1993a). Determination of Nitrogen Content. IDF standard 20B, International Dairy Federation, Brussels.
13. IDF (1993b). Determination of Acid Soluble β-Lactoglobulin in Milk (Draft). IDF Questionnaire 3293. International Dairy Federation, Brussels.
14. Labuza, T. P. & Saltmarch, M. (1981). Kinetics of browning and protein quality loss in whey powders during the steady state and nonsteady state storage conditions. J. Dairy Sci., 47, 92-113.
15. Loncin, M., Jacqmain, D., Tutundjian-Provost, A. M., Lenges, J.P. & Bimbenet, J.J. (1965). Influence de l'eau sur les réactions de Maillard. C.R. Acad. Sci. Paris, 260, 3208-3211.
16. NBN (1977). Gravimetrische Bepaling van het Watergehalte van Melkpoeder. NBN-V21-008, Belg. Best. voor Normal., Brussels.
17. O'Brien, J. & Morrissey, P. A. (1989). Nutritional and toxicological aspects of the Maillard browning reaction in foods. Crit. Rev. Fd Sci. Nutr., 28, 211-250.
18. Resmini, P. & Pellegrino, L. (1994). HPLC of furosine for evaluating Maillard reaction damage in skimmilk powders during processing and storage. Bulletin 298, International Dairy Federation, Brussels, pp. 31-36.
19. Resmini, P. & Pellegrino, L. (1992). Analysis of food heat damage by direct HPLC of furosine. Int. Chromat. Lab., 6, 7-11.
20. Resmini, P., Pellegrino, L. & Battelli, G. (1990). Accurate quantification of furosine in milk and dairy products by a direct HPLC method. Ital. J. Fd. Sci., 3, 173-183.
21. Resmini, P., Pellegrino, L., Masotti, F., Tirelli, A. & Prati, F. (1992). Determinazione del latte in polvere ricostituito nel latte crudo ed in quello pastorizzato, mediante HPLC della furosina. Scienza e Tecnica Lattiero-Caseario, 43, 169-186.