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A kinetic study on 5-hydroxymethylfurfural formation in Spanish UHT milk stored at different temperatures

AuthorsMorales, F. J. ; Romero, Carmen; Jiménez Pérez, Salvio
Issue Date1997
CitationJournal of Food Science and Technology 34: 28- 32 (1997)
Abstract5-Hydroxymethylfurfural (HMF) formed at different storage temperatures (below 50°C) in commercial ultra high temperature (UHT) milk was measured both by colorimetric and RP-HPLC techniques. Lowest HMF amounts were noted in all samples by RP-HPLC method. HMF level was found to be related to temperature and time of storage and increased at higher temperature, although small losses were detected at 6°C. Two stages of HMF formation could be differenciated, i.e., at an early stage till first 60 days and an advanced one from 60 days until 90 days. Zero order kinetics were obtained for both stages, along with higher activation energy values for UGT-indirect samples.
Identifiersissn: 0022-1155
Appears in Collections:(IF) Artículos
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