About FAO News Multimedia Main topics Statistics Members Publications

AGRIS - International System for Agricultural Science and Technology

Advanced Search

Fluorescence associated with Maillard reaction in milk and milk-resembling systems.

1996

Morales F.J. | Romero C. | Jimenez Perez S.

AGROVOC Keywords
casein caseina espagne fluorescence fluorescencia heat treatment isomerization lactosa lactose lait lait uht leche leche esterilizada leche pasteurizada leche uht maillard reaction milk pasteurized milk spain sterilized milk temperatura temperature traitement thermique uht milk ultrafiltration whey protein
Bibliographic information
Food Chemistry
Volume 57
Pagination
v.423-428(3)
Other Subjects
Reaccion de maillard; Reaction de maillard; Isomerisation; Espana; Tratamiento termico; Lait pasteurise; Caseine; Ultrafiltracion; Isomerizacion; Proteinas de suero de leche; Lait sterilise; Proteine de lactoserum
Language
English
Note
40 ref.
Type
Journal Article
Source
Food-Chemistry (United Kingdom). (1996). v. 57(3) p. 423-428.
Corporate Author
Unidad de Productos Lacteos, Instituto del Frio (CSIC), Ciudad Universitaria s/n, E-28040 Madrid (Spain)
2012-11-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Wolters Kluwer

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org