Colour change and proteolysis of skim milk during high pressure thermal-processing

Journal of Food Engineering

Volumn 147, Issue C, 2015, Pages 102-110

  Devi, Anastasia Fitria ^a,b   Buckow, Roman ^b   Singh, Tanoj ^b   Hemar, Yacine ^c   Kasapis, Stefan ^a  

^a RMIT UNIVERSITY   (Australia)

^b CSIRO   (Australia)

^c UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Browning; High pressure; Kinetics; Proteolysis; Skim milk; Sugar conjugation

Indexed keywords

COLOR; ENZYME KINETICS; FUNCTIONS; HEAT TREATMENT; KINETICS; PROTEINS; PROTEOLYSIS; TEMPERATURE;

BROWNING; CONSTANT TEMPERATURE; EFFECT OF HIGH PRESSURE; FREE AMINO GROUPS; FUNCTION OF PRESSURE; HIGH PRESSURE; INCREASING TEMPERATURES; SKIM MILKS;

HIGH PRESSURE EFFECTS;

EID: 84949114963     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.09.017     Document Type: Article

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