The impact of microwave heating of infant formula model on neo-formed contaminant formation, nutrient degradation and spore destruction

Journal of Food Engineering

Volumn 107, Issue 2, 2011, Pages 208-213

  Laguerre, Jean Claude ^a,b   Pascale, Gadonna Widehem ^a   David, Marier ^a   Evelyne, Onillon ^c   Lamia, Ait Ameur ^d   Ins, Birlouez Aragon ^d  

^a INSTITUT POLYTECHNIQUE LASALLE BEAUVAIS   (France)

^b Bioinformatique et Chimie Moléculaire   (France)

^c Le Planty ^*  (France)

^d AGROPARISTECH   (France)

Author keywords

Formulated milk; Maillard compounds; Microwave heating; Nutrient degradation; Spore destruction

Indexed keywords

CARBOXYMETHYLLYSINE; CONVENTIONAL HEATING; EXPERIMENTAL MODELS; EXPONENTIAL MODELS; FAST INDICES; FORMULATED MILK; FUNCTION OF TIME; GEOBACILLUS STEAROTHERMOPHILUS; HEALTH EFFECTS; HEATING KINETICS; HIGH-CONTENT; INFANT FORMULA; LABORATORY DEVICES; MAILLARD; MAILLARD PRODUCTS; MAILLARD REACTION; MICROWAVE POWER; MICROWAVE TREATMENT; MODEL-BASED OPC; NUTRITIONAL QUALITIES; POWER RANGE; SPECIFIC POWER; SPORE DESTRUCTION; THERMAL-SENSITIVE; VITAMIN C; VITAMIN C DEGRADATION;

DEGRADATION; GLYCOSYLATION; HEAT RESISTANCE; HEATING; IMPURITIES; MAGNETRONS; MICROWAVE HEATING; MICROWAVES; OPTICAL FIBERS; VITAMINS;

NUTRIENTS;

BACTERIA (MICROORGANISMS); GEOBACILLUS STEAROTHERMOPHILUS;

EID: 79961021870     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.06.021     Document Type: Article

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