Lactose-hydrolyzed milk is more prone to chemical changes during storage than conventional ultra-high-temperature (UHT) milk

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 31, 2014, Pages 7886-7896

  Jansson, Therese ^a   Clausen, Morten R ^a   Sundekilde, Ulrik K ^a   Eggers, Nina ^a   Nyegaard, Steffen ^a,c   Larsen, Lotte B ^a   Ray, Colin ^b   Sundgren, Anja ^b,d   Andersen, Henrik J ^b   Bertram, Hanne C ^a  

^a AARHUS UNIVERSITY   (Denmark)

^b Arla Foods   (Denmark)

^c UNIVERSITY OF TORONTO   (Canada)

^d O Kavli AB ^*  (Sweden)

Author keywords

aldehydes; furosine; heat induced changes; lactose hydrolyzed milk; long term storage; Maillard reaction

Indexed keywords

ALDEHYDES; AMINO ACIDS; ENZYMATIC HYDROLYSIS; SUGARS; ENZYME ACTIVITY; HYDROLYSIS; PROTEOLYSIS;

FUROSINE; HEAT-INDUCED CHANGES; LACTOSE-HYDROLYZED MILK; LONG-TERM STORAGE; MAILLARD REACTION; COMPLEMENTARY ANALYSIS; FAVORABLE CONDITIONS; PROTEOLYTIC ACTIVITIES; ULTRAHIGH TEMPERATURE;

FOOD STORAGE;

2-METHYLBUTANAL; ALDEHYDE; AMINO ACID; FUROSINE; GALACTOSE; GLUCOSE; LACTASE; LACTOSE; LYSINE;

ANALOGS AND DERIVATIVES; ANIMAL; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; FOOD PRESERVATION; GLYCATION; HEAT; HYDROLYSIS; METABOLISM; MILK; PROCEDURES;

ALDEHYDES; AMINO ACIDS; ANIMALS; FOOD HANDLING; FOOD PRESERVATION; GALACTOSE; GLUCOSE; HOT TEMPERATURE; HYDROLYSIS; LACTASE; LACTOSE; LYSINE; MAILLARD REACTION; MILK;

EID: 84905748879     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf501671z     Document Type: Article

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