A new method for discriminating milk heat treatment
- Author
- BIRLOUEZ-ARAGON, Inés1 ; SABAT, Pascal1 ; GOUTI, Nicolas1
[1] Laboratoire de Chimie Analytique, Institut National Agronomique Paris-Grignon, 16 rue Claude Bernard, 75231 Paris, France - Source
International dairy journal. 2002, Vol 12, Num 1, pp 59-67 ; ref : 35 ref
- ISSN
- 0958-6946
- Scientific domain
- Food science technology; Biotechnology
- Publisher
- Elsevier Science, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Dénaturation thermique Etude comparative Fluorescence Lactulose Lait Méthode analyse Protéine lait Qualité Réaction Maillard Sensibilité Traitement thermique Tryptophane Furosine β-Lactoglobuline Aminoacide
- Keyword (en)
- Thermal denaturation Comparative study Fluorescence Lactulose Milk Analysis method Milk protein Quality Maillard reaction Sensitivity Heat treatment Tryptophan β-Lactoglobulin Aminoacid
- Keyword (es)
- Desnaturalización térmica Estudio comparativo Fluorescencia Lactulosa Leche Método análisis Proteína leche Calidad Reacción Maillard Sensibilidad Tratamiento térmico Triptófano Aminoácido
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 13500911
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0958-6946(01)00131-5 
https://dx.doi.org/10.1016/S0958-6946(01)00131-5
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