Assessment of heat treatment of various types of milk

Food Chemistry

Volumn 159, Issue , 2014, Pages 293-301

  Sakkas, Lambros ^a   Moutafi, Alexandra ^a   Moschopoulou, Ekaterini ^a   Moatsou, Golfo ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Condensed milk; Furosine; Heat treatment; Lactulose; Milk; Milk powders; Lactalbumin; Lactoglobulin

Indexed keywords

HEAT TREATMENT; POWDERS;

CONDENSED MILK; FUROSINE; LACTOGLOBULIN; LACTULOSE; MILK; MILK POWDER;

SHAPE MEMORY EFFECT;

ALPHA LACTALBUMIN; BETA LACTOGLOBULIN; CHEMICAL COMPOUND; FUROSINE; LACTULOSE; MILK PROTEIN; UNCLASSIFIED DRUG; LACTALBUMIN; LACTOGLOBULIN; LYSINE;

ARTICLE; ARTIFICIAL MILK; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FOOD COMPOSITION; HEAT SENSITIVITY; HEAT TREATMENT; MILK; PASTEURIZATION; ANALOGS AND DERIVATIVES; ANALYSIS; ANIMAL; BOVINE; CHEMISTRY; DAIRY PRODUCT; EVALUATION STUDY; FOOD HANDLING; HEAT; PROCEDURES;

ANIMALS; CATTLE; DAIRY PRODUCTS; FOOD HANDLING; HOT TEMPERATURE; LACTALBUMIN; LACTOGLOBULINS; LACTULOSE; LYSINE; MILK;

EID: 84897400830     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.03.020     Document Type: Article

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