Chemical and proteolysis-derived changes during long-term storage of lactose-hydrolyzed ultrahigh-temperature (UHT) milk

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 46, 2014, Pages 11270-11278

  Jansson, Therese ^a   Jensen, Hanne B ^b   Sundekilde, Ulrik K ^a   Clausen, Morten R ^a   Eggers, Nina ^a   Larsen, Lotte B ^a   Ray, Colin ^b   Andersen, Henrik J ^b   Bertram, Hanne C ^a  

^a AARHUS UNIVERSITY   (Denmark)

^b Arla Foods   (Denmark)

Author keywords

Heat treatment; Lactose hydrolysis; Lactose free milk; Maillard reaction; Proteolysis

Indexed keywords

CHEMICAL REACTIONS; FOOD STORAGE; GAS CHROMATOGRAPHY; GLYCOSYLATION; HEAT TREATMENT; HIGH PRESSURE LIQUID CHROMATOGRAPHY; HYDROLYSIS; MASS SPECTROMETRY; PROTEINS; SUGARS;

GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LACTOSE HYDROLYSIS; LACTOSE-FREE MILK; MAILLARD REACTION; PROTEOLYTIC ACTIVITIES; PROTON NUCLEAR MAGNETIC RESONANCE; QUALITY DETERIORATIONS; ULTRAHIGH TEMPERATURE;

PROTEOLYSIS;

BETA GALACTOSIDASE; LACTOSE;

ANIMAL; BOVINE; CHEMISTRY; FOOD HANDLING; FOOD STORAGE; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; MILK; PROTEIN DEGRADATION;

ANIMALS; BETA-GALACTOSIDASE; CATTLE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD HANDLING; FOOD STORAGE; HOT TEMPERATURE; HYDROLYSIS; LACTOSE; MILK; PROTEOLYSIS;

EID: 84913532884     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf504104q     Document Type: Article

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