Characterization of the heat treatment undergone by milk using two inhibition ELISAs for quantification of native and heat denatured α- lactalbumin

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 6, 1999, Pages 2249-2254

  Jeanson, Sophie ^a   Dupont, Didier ^a   Grattard, Nicolas ^a   Rolet Répécaud, Odile ^a  

^a CEMAGREF   (France)

Author keywords

Denaturation; ELISA; Monoclonal antibodies; Lactalbumin

Indexed keywords

ALPHA LACTALBUMIN; LACTALBUMIN; MILK; MONOCLONAL ANTIBODY;

AGRICULTURE; ANIMAL; ARTICLE; CHEMISTRY; ENZYME LINKED IMMUNOSORBENT ASSAY; FOOD HANDLING; HEAT; HEAT TREATMENT; HIGH TEMPERATURE PROCEDURES; PASTEURIZATION; PROTEIN DENATURATION; PROTEIN STABILITY; QUALITY CONTROL;

ANIMALIA;

EID: 0032801097     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9809232     Document Type: Article

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