Effects of different industrial heating processes of milk on site-specific protein modifications and their relationship to in vitro and in vivo digestibility

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 18, 2014, Pages 4175-4185

  Wada, Yasuaki ^a,b   Lönnerdal, Bo ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b MORINAGA MILK INDUSTRY CO LTD   (Japan)

Author keywords

heating processes; Maillard reaction; mass spectrometry; milk proteins; protein digestibility

Indexed keywords

INDUSTRIAL HEATING; MASS SPECTROMETRY; DRUG PRODUCTS; HEATING;

HEATING PROCESS; MAILLARD REACTION; MICROBIOLOGICAL SAFETY; MILK PROTEIN; PROTEIN DIGESTIBILITY; PROTEIN MODIFICATIONS; PROTEOMIC ANALYSIS; ULTRAHIGH TEMPERATURE;

PROTEINS;

MILK PROTEIN;

ANIMAL; BOVINE; CHEMISTRY; COMPARATIVE STUDY; DEVICES; DIGESTION; FEMALE; HEAT; INSTRUMENT STERILIZATION; MALE; METABOLISM; MILK; PROCEDURES; RAT; SPRAGUE DAWLEY RAT;

ANIMALS; CATTLE; DIGESTION; FEMALE; HOT TEMPERATURE; MALE; MILK; MILK PROTEINS; RATS; RATS, SPRAGUE-DAWLEY; STERILIZATION;

EID: 84900331071     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf501617s     Document Type: Article

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