Elaboration and kinetic modelling of the formation of a biochemical marker to quantify HTST processing

Food Research International

Volumn 36, Issue 2, 2003, Pages 131-139

  Eliot Godéreaux, Sandrine C ^a   Goullieux, Adeline ^a   T'Kint, Michèle Quéneudec ^a  

^a Inst Universitaire de Technologie   (France)

Author keywords

HTST; Kinetic; Marker; Modelling; Non enzymatic browning; Thermal treatment

Indexed keywords

ENZYMES; HEAT TREATMENT;

BIOCHEMICAL MARKERS;

FOOD PRESERVATION;

EID: 0042360344     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(02)00128-X     Document Type: Article

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