Assessment of heat treatment of dairy products by MALDI-TOF-MS

Molecular Nutrition and Food Research

Volumn 53, Issue 12, 2009, Pages 1487-1495

  Meltretter, Jasmin ^a   Birlouez Aragon, Inès ^b   Becker, Cord Michael ^a   Pischetsrieder, Monika ^a  

^a UNIVERSITY OF ERLANGEN NUREMBERG   (Germany)

^b Spectralys Innovation   (France)

Author keywords

Amadori product Maillard reaction MALDI TOF MS Milk Relative quantification

Indexed keywords

LACTOGLOBULIN; LACTOSE; MILK PROTEIN;

AFFINITY CHROMATOGRAPHY; ANALYSIS; ANIMAL; ARTICLE; ARTIFICIAL MILK; CHEMISTRY; COMPARATIVE STUDY; DAIRY PRODUCT; FOOD HANDLING; GLYCATION; GLYCOSYLATION; HEAT; HUMAN; INFANT; MASS SPECTROMETRY; METHODOLOGY; MILK;

ANALYTIC SAMPLE PREPARATION METHODS; ANIMALS; CHROMATOGRAPHY, AFFINITY; DAIRY PRODUCTS; FOOD HANDLING; GLYCOSYLATION; HOT TEMPERATURE; HUMANS; INFANT; INFANT FORMULA; LACTOGLOBULINS; LACTOSE; MAILLARD REACTION; MICROCHEMISTRY; MILK; MILK PROTEINS; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION;

EID: 71149115093     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.200900008     Document Type: Article

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