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Kinetics of the formation of galactose in milk during thermal processes

AuthorsRomero, C.; Morales, F. J. CSIC ORCID ; Jiménez Pérez, Salvio CSIC ORCID
Issue DateJun-1992
PublisherInternational Association for Food Protection
CitationJournal of food protection 56 (6) : 501-504, 535 (1993)
AbstractDuring the heating of milk a series of changes occur in its elements. It is proposed to use the galactose as an index for measuring tbe inteusity of the thermal treatment applied to the milk. An enzymatic method was used to know the galactose content. This wort. is a kinetic study of its formation during heating and found tbat the process of formation followed a kinetic of zero order. The formation shows two cIearly delimited phases, attributable to the two different methods of formation.
Description5 páginas,5 tablas, 6 figuras.
Appears in Collections:(IF) Artículos
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