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Effect of storage temperature on lactulose and 5-hydroxymethylfurfural in UHT milk

AuthorsJiménez Pérez, Salvio ; Corzo, Nieves ; Morales, F. J. ; Delgado, T.; Olano, Agustín
Issue Date1992
PublisherInternational Association for Food Protection
CitationJournal of Food Protection 55: 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 degrees C.
Identifiersissn: 0362-028X
Appears in Collections:(IFI) Artículos
(IF) Artículos
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