Colour measurement as indicator for controlling the manufacture and storage of enteral formulas

Food Control

Volumn 17, Issue 6, 2006, Pages 489-493

  Rufián Henares, José Ángel ^a   Guerra Hernandez, Eduardo ^a   García Villanova, Belén ^a  

^a UNIVERSITY OF GRANADA   (Spain)

Author keywords

Colour measurement; Enteral formula

Indexed keywords

EID: 29244469103     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2005.02.011     Document Type: Article

References (20)

1. J.M. Ames A. Apriyantono & A. Arnoldi Low molecular weight coloured compounds formed in xylose-lysine model systems Food Chemistry 46 1993 121-127
2. G.R. Andrews & S.V. Morant The Maillard browning of common amino acids and sugars Journal of Food Science 49 1987 1206-1207
3. L. Bertelli D. Torreggiani & G. Bertolo Nonenzymatic browning in hydrolysed concentrated cheese whey permeate Food Chemistry 55 1996 353-358
4. H. Burton & S.J. Rowland Colour changes in heated and unheated milk. III The effect of variation in milk composition on the whitening and browning of separated milk heating Journal of Dairy Research 22 1955 82-90
5. P. Fernández-Artigas E. Guerra-Hernández & B. García-Villanova Browning indicators in model system and baby cereals Journal of Agricultural and Food Chemistry 47 1999 2872-2878
6. F.J. Francis & F.H. Clydesdale Food colorimetry: Theory and applications 1975 Avi Publishing Co Westport, Connecticut
7. R. Giangiacommo & G. Messina Determinazione oggetiva del colore del latte alimentare mediante colorimetria tristimolo Scienza e Tecnica Lattiero-Caesaria 39 1988 20-39
8. T. Henle H. Walter & H. Klostermeyer Evaluation of the extent of the early Maillard reaction in milk products by direct measurement of the Amadori product lactuloselysine Zeitschrift für Lebensmittel-Untersuchung und-Forschung 193 1991 119-122
9. Ingles, D.L., Gallimore, D., (1985). A new method for the isolation of melanoidins from the Maillard reaction of glucose and glycine. Chemistry and Industry, London, p. 194.
10. H.G. Kessler & R. Fink Changes in heated and stored milk an interpretation by reaction kinetics Journal of Food Science 51 1986 1105-1111
11. K.R. Lowry & D.H. Baker Effect of storage, carbohydrate composition and heat processing on protein quality and amino acid bioavailability of a commercial enteral product Journal of Food Science 54 1989 1024-1030
12. F.J. Morales & M.A.J.S. Van Boeckel A study on advanced Maillard reaction in heated casein/sugar solutions: Colour formation International Dairy Journal 8 1999 907-915
13. H.E. Nursten Maillard browning reactions in dried foods In Concentration and Drying of Foods 1986 Elsevier Applied Science Publishers London 53-68
14. E. Pagliarini M. Vernile & C. Peri Kinetic study on colour changes in milk due to heat Journal of Food Science 55 1990 1766-1767
15. A. Ramírez-Jiménez B. García-Villanova & E. Guerra-Hernández Effect of toasting time on the browning of sliced bread Journal of the Science of Food Agriculture 81 2001 513-518
16. M. Rampilli ́ R. Andreini Evaluation of colour components in sterilized milk Italian Journal of Food Science 4 1992 285-291
17. J.W. Rhim V.A. Jones ́ K.R. Swartzel Kinetic studies in the colour changes of skim milk Lebensmittelwissenschaft und Technologie 21 1988 334-338
18. G.P. Rizzi Chemical structure of coloured Maillard reaction products Food Reviews International 13 1997 1-28
19. J.A. Rufián-Henares B. García-Villanova ́ E. Guerra-Hernández Loss of o-phthaldialdeyde reactivity fluorescence, and colour in stored enteral formula International Journal of Dairy Technology 35 2002 34-39
20. M. Shike Enteral feeding In Modern Nutrition in Health and Disease eighth ed. 1994 Lea & Febiger Philadelphia 1417-1458