Heat damage evaluation in ultra-high pressure homogenized milk

Food Hydrocolloids

Volumn 23, Issue 7, 2009, Pages 1974-1979

  Pereda, J ^a   Ferragut, V ^a   Quevedo, J M ^a   Guamis, B ^a   Trujillo, A J ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Furosine; Lactulose; Maillard reaction; Thermal indicators; Ultra high pressure homogenization; Whey protein denaturation

Indexed keywords

BOTTLES; DENATURATION; PROTEINS;

FUROSINE; LACTULOSE; MAILLARD REACTION; PROTEIN DENATURATION; THERMAL; THERMAL INDICATOR; ULTRA-HIGH; ULTRA-HIGH-PRESSURE HOMOGENIZATION; WHEY PROTEIN DENATURATION; WHEY PROTEINS;

PASTEURIZATION;

EID: 67349210658     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.02.010     Document Type: Article

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