Effect of storage on non-enzymatic browning of liquid infant milk formulae

Journal of the Science of Food and Agriculture

Volumn 82, Issue 5, 2002, Pages 587-592

  Guerra Hernandez, Eduardo ^a   Gomez, Carmen Leon ^b   Garcia Villanova, Belen ^a   Sanchez, Nieves Corzo ^c   Gomez, Juan Manuel Romera ^b  

^a Facultad de Medicina   (Spain)

^b ABBOTT LABORATORIES   (Spain)

^c INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Furanic compounds; Furosine; Infant formula; Lactulose

Indexed keywords

FOOD SCIENCE;

EID: 0036212877     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1078     Document Type: Article

References (20)

1. Nutritional and toxicological aspects of the Maillard browning reaction in foods
2. Chemical changes in ultra-heat-treated milk during storage
3. Storage of milk powders under adverse conditions. 2. Influence on the content of water-soluble vitamins
4. Determination of lysine damage and calculation of lysine bio-availability in several processed foods
5. Ratio of lactulose to furosine as indicators of quality of commercial milks
6. Dehydrated foods; chemistry of browning reactions in model systems
7. Degradation of lactose during heating of milk. I. Reaction pathways
8. A kinetic study of 5-hydroxymethylfurfural formation in Spanish UHT milk stored at different temperatures
9. Detection of intermediate compounds in the early stages of browning reactions in milk products
10. Presence and significance of lactulose in milk products: A review
11. Formation of lactulose during heat treatment of milk
12. Distinguishing pasteurized, UHT and sterilized milks by their lactulose content
13. Analysis of free carbohydrates in milk using micropacked columns
14. Determination of hydroxymethylfurfural in baby cereals by high performance liquid chromatography
15. Accurate quantification of furosine in milk and dairy products by a direct HPLC method
16. Formation of lactulose and furosine during heat treatment of milk at temperatures of 100-120°C
17. Changes in furfural compounds during storage of infant milks
18. A simple and rapid high-performance liquid chromatographic procedure for determination of furosine, lysine-reducing sugar derivative
19. Storage of milk powders under adverse conditions. 1. Losses of lysine and of other essential amino acids as determined by chemical and microbiological method