The effect of heat treatment on the front-face fluorescence spectrum of tryptophan in skim milk

Author:

Ayala Noemí,Zamora Anna,Rinnan Åsmund,Saldo Jordi,Castillo Manuel

Funder

Ministerio de Economía y Competitividad

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Aplicación de indicadores nativos de fluorescencia para la evaluación rápida de daño térmico en el procesado de leche. PhD dissertation;Alvarado,2017

2. Fluorescence spectroscopy: a rapid tool for analyzing dairy products;Andersen;J. Agric. Food Chem.,2008

3. The whey protein in milk: thermal denaturation, physical interactions and effects on the functional properties of milk;Anema,2008

4. Predicting lactulose concentration in heat-treated reconstituted skim milk powder using front-face fluorescence;Ayala;Food Control,2017

5. Effects of mild heating and acidification on the molecular structure of milk components as investigated by synchronous front-face fluorescence spectroscopy coupled with parallel factor analysis;Boubellouta;Appl. Spectrosc.,2008

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