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Effect of Storage Temperature on Lactulose and 5-hydroxymethyl-furfural Formation in UHT Milk¹

AuthorsJiménez Pérez, Salvio ; Corzo Sánchez, Nieves; Morales, F. J. ; Delgado, T.; Olano, Agustín
Issue DateMay-1991
PublisherInternational Association for Food Protection
CitationJournal of food protection, 55 (4) : 304-306 (1992)
AbstractThe 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.
Description3 páginas,4 figuras
Appears in Collections:(IF) Artículos
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