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Título

Kinetics of the formation of Galactose in milk during thermal processing

AutorRomero, C.; Morales, F. J. ; Jiménez Pérez, Salvio
Fecha de publicación1993
EditorInternational Association for Food Protection
CitaciónJournal of Food Protection 56: 501- 504 (1993)
ResumenDuring 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
URIhttp://hdl.handle.net/10261/117247
Identificadoresissn: 0362-028X
Aparece en las colecciones: (IF) Artículos
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