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| Título: | Effect of Storage Temperature on Lactulose and 5-hydroxymethyl-furfural Formation in UHT Milk¹ |
Autor: | Jiménez Pérez, Salvio CSIC ORCID; Corzo Sánchez, Nieves; Morales, F. J. CSIC ORCID ; Delgado, T.; Olano, Agustín CSIC | Fecha de publicación: | may-1991 | Editor: | International Association for Food Protection | Citación: | Journal of food protection, 55 (4) : 304-306 (1992) | Resumen: | The amounts of two heating-induced products were studied (lactulose and 5-hydroxymethyl-furfural) in UHT milk samples, directly and indirectly heat-treated, during a period of 90 d storage at five different temperatures. The results indicate an increase in 5-hydroxymethyl-furfural, as well as lactulose, taking place in the range of temperatures between 40-50°C. | Descripción: | 3 páginas,4 figuras | URI: | http://hdl.handle.net/10261/54563 | ISSN: | 0362-028X |
| Aparece en las colecciones: | (IF) Artículos |
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