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HMF formation during heat-treatment of milk-type products as related to milkfat content

AuthorsMorales, F. J. ; Jiménez Pérez, Salvio
Issue Date1999
CitationJournal of Food Science 64: 855- 859 (1999)
AbstractHomogenized lactose/caseinate model systems and milk with different fat content were heated at 110 to 150 °C for up to 30 min. Free and total hydroxymethylfurfural (HMF)were measured by reverse-phase high-performance liquid chromatography. Multifactor analysis of variance was applied to determine whether milkfat content contributed to free and total HMF formation. There was a negative effect of milkfat on the formation of total HMF in both systems. However, free HMF formation was promoted by higher milkfat content in milk, but not in the lactose-caseinate model. Milkfat affected also the free and total HMF formation in commercial pasteurized milk, ultra heat-treated milk, and bottle-sterilized milk.
Identifiersissn: 0022-1147
Appears in Collections:(IF) Artículos
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