Effect of storage conditions on furosine formation in milk-cereal based baby foods

Food Chemistry

Volumn 107, Issue 4, 2008, Pages 1681-1686

  Bosch, Lourdes ^a   Alegría, Amparo ^a   Farré, Rosaura ^a   Clemente, Gonzalo ^b  

^a UNIVERSITY OF VALENCIA   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Baby foods; Furosine; Lysine blockage; Maillard reaction; Storage

Indexed keywords

FUROSINE; LYSINE DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; BABY FOOD; CEREAL; FOOD STORAGE; GLYCATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HONEY; MILK; TEMPERATURE SENSITIVITY; ULTRAVIOLET SPECTROSCOPY;

EID: 36448947533     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.09.051     Document Type: Article

References (27)

1. Bosch L., Alegri{dotless}́a A., and Farré R. Application of the 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) reagent to the RP-HPLC determination of amino acids in infant foods. Journal of Chromatography B 831 (2006) 176-183
2. Bujard E., and Finot P.A. Mesure de la disponibilité et du blocage de la lysine dans les laits industriels. Annales de la Nutrition et de l' Alimentation 32 (1978) 291-305
3. Carratù B., Boniglia C., Filesi C., and Bellomonte G. Influenza del trattamento tecnologico sugli alimenti: Determinazione per cromatografia ionica di piridosina e furosina in prodotti dietici ed alimentari. La Rivista di Scienza dell'Alimentazione 4 (1993) 455-457
4. Casado de Fri{dotless}́as, E., Maluenda Carrillo, C., & Casado Sáenz, E. (1993). Alimentación del niño. In Nutrición y Dietética. Aspectos sanitarios. Tomo 1. (pp. 383-403). Madrid: Consejo General de Colegios Oficiales de Farmacéuticos.
5. Cheftel, J. C., & Cheftel, H. (1999). Pardeamiento no enzimático. In Introducción a la bioqui{dotless}́mica y tecnologi{dotless}́a de los alimentos. Tomo1. (pp. 291-308). Zaragoza: Acribia.
6. EC, European Commission. Directive 2006/125/EC of 6 December 2006 on processed cereal-based foods and baby foods for infants and young. Official Journal of the European Communities L339 (2006) 16-35
7. Erbersdobler H.F., and Hupe A. Determination of lysine damage and calculation of lysine bio-availability in several processed foods. Zeitschrift für Ernährungswissenschaft 30 (1991) 46-49
8. Evangelisti F., Calcagno C., Nardi S., and Zunin P. Deterioration of protein fraction by Maillard reaction in dietetic milks. Journal of Dairy Research 66 (1999) 237-243
9. Evangelisti F., Calcagno C., Zunin P., and Nardi S. Influenza delle tecnologie di produzione sulla formulazione di alimenti per la prima infanzia. Industrie Alimentari 38 (1999) 1401-1405
10. Ferrer E., Alegri{dotless}́a A., Courtois G., and Farré R. High-performance liquid chromatographic determination of Maillard compounds in store-brand and name-brand ultra-high-temperature-treated cows' milk. Journal of Chromatography A 881 (2000) 599-606
11. Ferrer E., Alegri{dotless}́a A., Farré R., Abellán P., Romero F., and Clemente G. Evolution of available lysine and furosine contents in milk-based formulas throughout the shelf-life storage period. Journal of the Science of Food and Agriculture 83 (2003) 465-472
12. Finot P.A., Deutsch R., and Bujard E. The extent of the Maillard reaction during the processing of milk. Progress in Food and Nutrition Science 5 (1981) 345-355
13. Guerra-Hernández E., and Corzo N. Furosine determination in baby cereals by ion-pair reversed-phase liquid chromatography. Cereal Chemistry 73 (1996) 729-731
14. Guerra-Hernández E., Corzo N., and Garcia-Villanova B. Maillard reaction evaluation by furosine determination during infant cereal processing. Journal of Cereal Science 29 (1999) 171-176
15. Henle T., Zehetner G., and Klostermeyer H. Fast and sensitive determination of furosine. Zeitschrift für Lebensmittel-Untersuchung und-Forschung 200 (1995) 235-237
16. Hurrell R.F., Finot P.A., and Ford J.E. Storage of milk powders under adverse conditions. British Journal of Nutrition 49 (1983) 355-364
17. Jobson J.D. Multiple linear regression. Applied multivariate data analysis Vol. 1 (1991), Springer-Verlag, New York 314-317
18. Marti{dotless}́nez M.J., and Hernández M. Alimentación durante el primer año de vida. In: Hernández M. (Ed). Alimentación infantil (1993), Di{dotless}́az de Santos, Madrid 43-53
19. Meade S.J., Reid E.A., and Gerrard J.A. The impact of processing on the nutritional quality of food proteins. Journal of AOAC International 88 (2005) 904-922
20. Mercasa. Alimentación en España. Producción, industria, distribución y consumo. (9th ed., pp. 338-340) (2006), Empresa Nacional Mercasa, Madrid
21. Pizzoferrato L., Manzi P., Vivanti V., Nicoletti I., Corradini C., and Cogliandro E. Maillard reaction in milk-based foods: Nutritional consequences. Journal of Food Protection 61 (1998) 235-239
22. Rada-Mendoza M., Olano A., and Villamiel M. Furosine as indicator of Maillard reaction in jams and fruit-based infant foods. Journal of Agricultural and Food Chemistry 50 (2002) 4141-4145
23. Rada-Mendoza M., Sanz M.L., Olano A., and Villamiel M. Formation of hydroxymethylfurfural and furosine during the storage of jams and fruit-based infant foods. Food Chemistry 85 (2004) 605-609
24. Rami{dotless}́rez-Jiménez A., Guerra-Hernández E., and Garci{dotless}́a-Villanova B. Evolution of non-enzymatic browning during storage of infant rice cereal. Food Chemistry 83 (2003) 219-225
25. Rami{dotless}́rez-Jiménez A., Garci{dotless}́a-Villanova B., and Guerra-Hernández E. Nonenzymatic browning during storage of infant cereals. Cereal Chemistry 81 (2004) 399-403
26. Rami{dotless}́rez-Jiménez A., Garci{dotless}́a-Villanova B., and Guerra-Hernández E. Effect of storage conditions and inclusion of milk on available lysine in infant cereals. Food Chemistry 85 (2004) 239-244
27. Souci S.W., Fachmann W., and Kraut H. Food composition and nutrition tables. 6th ed. (2000), Medpharm GmbH Scientific Publisher. infant, Germany