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Volumn 18, Issue 9, 2008, Pages 939-944

Predictions of some product parameters based on the processing conditions of ultra-high-temperature milk plants

Author keywords

[No Author keywords available]

Indexed keywords

JOINTS (STRUCTURAL COMPONENTS); PILOT PLANTS;

EID: 47649091617     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2008.01.006     Document Type: Article
Times cited : (30)

References (20)
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    • Bertsch, A.J.1    Cerf, O.2
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    • Claeys W.L., Ludikhuyze L.R., and Hendrickx M.E. Formation kinetics of hydroxymethylfurfural, lactulose and furosine in milk heated under isothermal and non-isothermal conditions. Journal of Dairy Research 68 (2001) 287-301
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    • Reaction kinetics of the denaturation of whey proteins in milk
    • Dannenberg F., and Kessler H.G. Reaction kinetics of the denaturation of whey proteins in milk. Journal of Food Science 53 (1988) 258-263
    • (1988) Journal of Food Science , vol.53 , pp. 258-263
    • Dannenberg, F.1    Kessler, H.G.2
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    • 0036772511 scopus 로고    scopus 로고
    • Ultra-high-temperature (UHT) treatment of milk: comparison of direct and indirect modes of heating
    • Datta N., Elliott A.J., Perkins M.L., and Deeth H.C. Ultra-high-temperature (UHT) treatment of milk: comparison of direct and indirect modes of heating. Australian Journal of Dairy Technology 57 (2002) 211-227
    • (2002) Australian Journal of Dairy Technology , vol.57 , pp. 211-227
    • Datta, N.1    Elliott, A.J.2    Perkins, M.L.3    Deeth, H.C.4
  • 10
    • 0000578234 scopus 로고
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    • Fink, R.1    Kessler, H.G.2
  • 12
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    • Changes in heated and storage milk with an interpretation by reaction kinetics
    • Kessler H.G., and Fink R. Changes in heated and storage milk with an interpretation by reaction kinetics. Journal of Food Science 51 (1986) 1105-1111
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    • Kessler, H.G.1    Fink, R.2
  • 14
    • 84976048291 scopus 로고
    • The denaturation of α-lactalbumin and ß-lactoglobulin in heated milk
    • Lyster R.L.J. The denaturation of α-lactalbumin and ß-lactoglobulin in heated milk. Journal of Dairy Research 37 (1970) 233-243
    • (1970) Journal of Dairy Research , vol.37 , pp. 233-243
    • Lyster, R.L.J.1
  • 15
    • 0036383287 scopus 로고    scopus 로고
    • Inactivation of heat resistant spores in bovine milk and lactulose formation
    • Rombaut R., Dewettinck K., De Mangelaere G., and Huyghebaert A. Inactivation of heat resistant spores in bovine milk and lactulose formation. Milchwissenschaft 57 (2002) 432-436
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  • 16
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    • Arrhenius kinetics as applied to product constituent losses in ultra high temperature processing
    • Swartzel K.R. Arrhenius kinetics as applied to product constituent losses in ultra high temperature processing. Journal of Food Science 47 (1982) 1886-1891
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    • Swartzel, K.R.1
  • 19
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    • Laboratory-scale system to process ultra high temperature milk
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.