Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/90306
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Evaluation of heat-induced changes in Spanish commercial milk: HMF and available lysine content |
Autor: | Morales, F. J. CSIC ORCID ; Romero, C.; Jiménez Pérez, Salvio CSIC ORCID | Palabras clave: | Process identification Rapid analysis. Heat damage |
Fecha de publicación: | 1996 | Editor: | Blackwell Publishing | Citación: | International Journal of Food Science and Technology 31: 411- 418 (1996) | Resumen: | Hydroxymethyfurfural (HMF) content and loss of available lysine were measured as indices of heat damage in various Spanish commercial milks (pasteurized, UHT sterilized and in-bottle sterilized milks) with similar processing dates. HMF level was determined by the traditional colorimetric procedure and by the reversed-phase HPLC method. Available lysine was measured by an alternative method with o-phthaldialdehyde as fluorescent marker. A significative relationship has been found between the HMF content and loss of available lysine and both are suitable for use as heat-induced indices. When loss of lysine (y) was expressed as percentage and HMF (x) as ¿m, the function of the correlation line was, y=0.47x¿0.089 (r=0.958, P<,0.005). | URI: | http://hdl.handle.net/10261/90306 | DOI: | 10.1046/j.1365-2621.1996.00357.x | Identificadores: | doi: 10.1046/j.1365-2621.1996.00357.x issn: 0950-5423 |
Aparece en las colecciones: | (IF) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
accesoRestringido.pdf | 15,38 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
47
checked on 20-abr-2024
WEB OF SCIENCETM
Citations
43
checked on 25-feb-2024
Page view(s)
239
checked on 23-abr-2024
Download(s)
91
checked on 23-abr-2024
Google ScholarTM
Check
Altmetric
Altmetric
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.