Heat treatment effect on polyphosphate chain length in aqueous and calcium solutions

Food Chemistry

Volumn 134, Issue 2, 2012, Pages 712-716

  Rulliere, Célie ^a   Perenes, Laurent ^b   Senocq, Daniel ^b   Dodi, Alain ^c   Marchesseau, Sylvie ^a  

^a UNIV MONTPELLIER   (France)

^b Lactalis Research and Development   (France)

^c IRFM   (France)

Author keywords

Calcium; Emulsifying salts; Hydrolysis; Ion chromatography; Polyphosphates; Sterilisation

Indexed keywords

END-PRODUCTS; HEAT-TREATMENT EFFECTS; HIGH TEMPERATURE TREATMENTS; HYDROLYSIS RATE; HYDROLYTIC DEGRADATION; PHOSPHATE CHAIN; POLYPHOSPHATES; TEMPERATURE TREATMENTS;

CALCIUM; CHAIN LENGTH; CHELATION; DAIRY PRODUCTS; EMULSIFICATION; HEAT TREATMENT; HYDROLYSIS; ION CHROMATOGRAPHY; METAL IONS; PHOSPHATES; SALTS; SOLUTIONS; STERILIZATION (CLEANING);

CALCIUM PHOSPHATE;

CALCIUM; CHELATING AGENT; PHOSPHATE; POLYPHOSPHATE; TRIMETAPHOSPHATE; UNCLASSIFIED DRUG;

AQUEOUS SOLUTION; ARTICLE; CHELATION; CHEMICAL COMPOSITION; CHEMICAL STRUCTURE; DEGRADATION; EMULSION; HEAT TREATMENT; HYDROLYSIS; REACTION TIME;

CALCIUM; FOOD ADDITIVES; HOT TEMPERATURE; HYDROLYSIS; MOLECULAR STRUCTURE; POLYPHOSPHATES;

EID: 84860295387     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.164     Document Type: Article

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