Kinetics of the formation of galactose in milk during thermal processes
1993
Romero, C. | Morales, F.J. | Jimenez-Perez, S.
During the heating of milk a series of changes occur in its elements. It is proposed to use the galactose as an index for measuring the intensity of the thermal treatment applied to the milk. An enzymatic method was used to know the galactose content. This work is a kinetic study of its formation during heating and found that the process of formation followed a kinetic of zero order. The formation shows two clearly delimited phases, attributable to the two different methods of formation.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
出版者
Elsevier Ltd.
其它主题
Heat processing
语言
英语
类型
Journal Article; Text
2024-02-28
MODS