Changes in furosine, free monosaccharides and β-lactoglobulin during storage of dried milk products

Milchwissenschaft

Volumn 55, Issue 2, 2000, Pages 90-92

  Villamiel, Mar ^a   Corzo, Nieves ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034412139     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

1. RICHARDS, E. L.: J. Dairy Res. 30 223-234 (1963)
2. TROYANO, E., OLANO, A., MARTINEZ-CASTRO, I.: J. Agric. Food Chem. 42 1543-1545 (1994)
3. OLANO, A., MARTÍNEZ-CASTRO, I.: In Non enzymatic browning. Handbook of food analysis (Ed. L.M. Nolet) Marcel Dekker, Inc., New York, 2 1683-1721 (1996)
4. DELGADO, T.: Furosine, lactulose and β-lactoglobulin content as quality indicators in liquid and dried milk. PhD Thes. Univ.Complutense Madrid (1993)
5. RESMINI, P., PELLEGRINO, L.: IDF-Bull. 298 31-36 (1994)
6. SALTMARCH, M., LABUZA, T. P.: J. Food Sci. 45 1231-1235 (1980)
7. DELGADO, T., CORZO, N., SANTA-MARÍA, G., JIMENO, M.L. OLANO, A.: Chromatographia 33 374-376 (1992)
8. FINOT, P.A., BRICOUT, J., VIANI, R. MAURON J.: Experientia 24 1097-1099 (1968)
9. TROYANO, E., OLANO, A., MARTÍNEZ-CASTRO, I.: J. Dairy Res. 62 147-150 (1995)
10. RESMINI, P., PELLEGRINO, L HOGENBOOM, J.A., ANDREINI, R.: Ital. J. Food Sci. 3 51-62 (1989)
11. TROYANO, E., VILLAMIEL, M., OLANO, A., SANZ, J., MARTÍNEZ-CASTRO, I.: J. Agric. Food Chem. 44 815-817 (1996)
12. PARRIS, N., WHITE A.E., FARREL, H.M.: J. Agric. Food Chem. 38 824-829 (1990)
13. SCHLIMME, E., BUCHHEIM, W., HEESCHEN, W.: DMZ Lebensm.ind. Milchw. 15 64-69 (1993)