Effect of different heat treatments on the Maillard reaction products, volatile compounds and glycation level of milk-Reference-Cited by-同舟云学术

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Effect of different heat treatments on the Maillard reaction products, volatile compounds and glycation level of milk

Published:2021-12 Issue: Volume:123 Page:105182
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Zhang Yumeng,Yi Shengnan,Lu Jing,Pang Xiaoyang,Xu Xiaoxi,Lv Jiaping,Zhang Shuwen

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference30 articles.

1. Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products;Aktağ;Journal of Food Composition and Analysis,2019

2. Volatile sulfur compounds in pasteurised and UHT milk during storage;Al-Attabi;Dairy Science & Technology,2014

3. Effects of over processing on heat damage of UHT milk;Cattaneo;European Food Research and Technology,2008

4. Influence of heat treatment on the volatile compounds of milk;Contarini;Journal of Agricultural and Food Chemistry,1997

5. Proteolysis of milk proteins lactosylated in model systems;Dalsgaard;Molecular Nutrition & Food Research,2010

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