Variazioni nei contenuti proteici e furosinici in latte UHT conservato ad alte temperature ambientali.

Corzo N.; Lopez Fandino R.; Delgado T.; Ramos M.; Olano A.

Variazioni nei contenuti proteici e furosinici in latte UHT conservato ad alte temperature ambientali.

1994

Corzo N. | Lopez Fandino R. | Delgado T. | Ramos M. | Olano A.

English. [The proteolytic phenomena occurring during the storage of UHT milk are one of the main factors limiting the shelf-life of the product. The modifications in the content of furosine, in non methylated whey proteins and in peptides, in samples of UHT milk stored at high temperatures and at different times have been studied as indexes of the storage conditions].

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ITALIANO: I fenomeni proteolitici che intercorrono durante lo stoccaggio del latte UHT sono uno dei maggiori fattori limitanti la shelf-life del prodotto. Quali indici delle condizioni di stoccaggio sono stati studiati i cambiamenti nel contenuto in furosina, in sieroproteine non denaturate e in peptidi in campioni di latte UHT conservati a temperature e tempi diversi.

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AGROVOC Keywords

almacenamiento calidad contenido proteico lait uht leche uht maillard reaction microorganisme microorganismos microorganisms peptide peptides protein content proteolisis proteolyse proteolysis quality resistencia a la temperatura stockage storage temperatura temperature temperature resistance uht milk whey protein

Bibliographic information

Published in

Latte

Volume 19 ISSN 0392-6060

Pagination

v.1144-1148(11)

Other Subjects

Teneur en proteines; Reaccion de maillard; Resistance a la temperature; Proteinas de suero de leche; Qualite; Proteine de lactoserum; Reaction de maillard; Peptidos

Language

Italian

Note

2 tables; 8 graphs; 16 ref. Summary (It).

Translated Title

English. [Variations in the proteic and furosinic contents in UHT milk stored at high environmental temperatures]. [Italian]

Type

Journal Article; Journal Part; Data; Summary

Source

Latte (Italy). (Nov 1994). v. 19(11) p. 1144-1148.

Corporate Author

Hannah Research Institute, Ayr (United Kingdom).

In AGRIS since: 2012-11-15

Format: AGRIS AP

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Variazioni nei contenuti proteici e furosinici in latte UHT conservato ad alte temperature ambientali.

1994

AGROVOC Keywords

Bibliographic information