Rapid fingerprinting of milk thermal processing history by intact protein mass spectrometry with nondenaturing chromatography

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 23, 2011, Pages 12420-12427

  Johnson, Phil ^a,b   Philo, Mark ^a   Watson, Andrew ^a   Mills, E N Clare ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b UNIVERSITY OF MANCHESTER   (United Kingdom)

Author keywords

lactalbumin; lactoglobulin; casein; electrospray; lactose; Maillard; Milk proteins; processing

Indexed keywords

ELECTROSPRAYS; LACTOGLOBULIN; LACTOSE; MAILLARD; MILK PROTEIN;

CASEIN; CHEMICAL MODIFICATION; DAIRY PRODUCTS; MASS SPECTROMETRY; OLIGOMERS; POWDERS; PROCESSING; PROTEINS; QUALITY CONTROL; RAPID THERMAL ANNEALING; SIZE EXCLUSION CHROMATOGRAPHY; SUGARS; SULFONATION;

THERMAL PROCESSING (FOODS);

LACTOSE; MILK PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; ELECTROSPRAY MASS SPECTROMETRY; FOOD HANDLING; GEL CHROMATOGRAPHY; GLYCATION; HEAT; METHODOLOGY; MILK;

ANIMALS; CHROMATOGRAPHY, GEL; FOOD HANDLING; HOT TEMPERATURE; LACTOSE; MAILLARD REACTION; MILK; MILK PROTEINS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

EID: 83055179019     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf203151e     Document Type: Article

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