Effect of pulsed-light treatment on milk proteins and lipids

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 6, 2008, Pages 1984-1991

  Elmnasser, Noura ^a,b   Dalgalarrondo, Michèle ^c   Orange, Nicole ^d   Bakhrouf, Amina ^b   Haertlé, Thomas ^c   Federighi, Michel ^a   Chobert, Jean Marc ^c  

^a LUNAM UNIVERSITÉ   (France)

^b UNIVERSITY OF MONASTIR   (Tunisia)

^c INRA   (France)

^d UNIVERSITÉ DE ROUEN   (France)

Author keywords

Composition; Food application; Milk proteins; Pulsed light process

Indexed keywords

AMINO ACID; FAT; LACTOGLOBULIN; MILK PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; FOOD PRESERVATION; LIGHT; METHODOLOGY; MILK; POLYACRYLAMIDE GEL ELECTROPHORESIS; RADIATION EXPOSURE; SPECTROFLUOROMETRY; ULTRAVIOLET SPECTROPHOTOMETRY;

AMINO ACIDS; ANIMALS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FATS; FOOD PRESERVATION; LACTOGLOBULINS; LIGHT; MILK; MILK PROTEINS; SPECTROMETRY, FLUORESCENCE; SPECTROPHOTOMETRY, ULTRAVIOLET;

EID: 41849136889     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0729964     Document Type: Article

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