Effect of heat treatment of rennet skim milk induced coagulation on the rheological properties and molecular structure determined by synchronous fluorescence spectroscopy and turbiscan

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 1809-1817

  Blecker, Christophe ^a   Habib Jiwan, Jean Michel ^b   Karoui, Romdhane ^c  

^a UNIVERSITY OF LIÈGE   (Belgium)

^b CMAT   (Belgium)

^c UNIVERSITÉ D'ARTOIS   (France)

Author keywords

Chemometric; Fluorescence; Heat treatment; Milk; Rennet coagulation; Rheology; Turbiscan

Indexed keywords

CASEIN MICELLES; CHEMOMETRICES; COAGULATION PROCESS; COAGULATION TEMPERATURE; COMPLEX MIXTURE; EFFECTS OF HEAT TREATMENT; GELATION TIME; MILK; MILK SAMPLE; MONITORING NETWORK; NON-DESTRUCTIVE TECHNIQUE; RAW MILK; RENNET COAGULATION; RHEOLOGICAL PROPERTY; SKIM MILKS; SYNCHRONOUS FLUORESCENCE SPECTROSCOPY; TEMPERATURE-INDUCED; TURBISCAN; WHEY PROTEINS;

ELASTICITY; FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; GELATION; HEAT TREATMENT; MOLECULAR STRUCTURE; NONDESTRUCTIVE EXAMINATION; PRINCIPAL COMPONENT ANALYSIS; PROTEINS; RHEOLOGY;

COAGULATION;

CASEIN; MILK PROTEIN;

ARTICLE; CHEMICAL STRUCTURE; CONTROLLED STUDY; FLOW KINETICS; FLUORESCENCE SPECTROSCOPY; GELATION; HEATING; MILK; MOLECULAR INTERACTION; PRINCIPAL COMPONENT ANALYSIS; PROTEIN DENATURATION; SYNCHRONOUS FLUORESCENCE SPECTROSCOPY; THERMOCOAGULATION; TURBISCAN; VISCOSITY;

ANIMALS; CHYMOSIN; FOOD HANDLING; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MILK; MILK PROTEINS; NEPHELOMETRY AND TURBIDIMETRY; PROTEIN CONFORMATION; PROTEIN STABILITY; RHEOLOGY; SPECTROMETRY, FLUORESCENCE;

SANDFLY FEVER SICILIAN VIRUS;

EID: 84865719949     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.035     Document Type: Article

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