1 |
Akalin, A. S. and Gonc, S. (1997) Lactulose and 5-HMF contents in market milks. Milchwissenschaft 52, 377-379.
|
2 |
Andrews, G. (1984) Distinguishing pasteurized, UHT and sterilized milks by their lactulose content. J. Soc. Dairy Tech. 37, 92-95.
DOI
|
3 |
Corzo, N., Delgado, T., Troyano, E., and Olano, A. (1994) Ratio of lactulose to furosine as indicator of quality of commercial milks. J. Food Prot. 57, 737-739.
|
4 |
De Block, J., Merchiers, M., Van Renterghem, R., and Moermans, R. (1996) Evaluation of two methods for the determination of lactulose in milk. Int. Dairy J. 6, 217-222.
DOI
ScienceOn
|
5 |
De Rafael, D., Villamiel, M., and Olano, A. (1997) Formation of lactulose and furosine during heat treatment of milk at temperatures of 100-120. Milchwissenschaft 52, 76-78.
|
6 |
Delgado, T., Corzo, N., Santa-Maria, G., Jimeno, M. L., and Olano. A. (1992) Determination of furosine in milk samples by ion-pair reversed phase liquid chromatography. Chromatographia 33, 374-376.
DOI
|
7 |
Guerra-Hernandez, E., and Corzo, N. (1996) Furosine determination in baby cereals by ion-pair reversed-phase liquid chromatography. Anal. Tech. Instrument. 73, 729-731.
|
8 |
Montilla, A., Calvo, M., Santa-maria, G., Gorzo, N., and Olano, A. (1996) Correlation between lactulose and furosine in UHT-heated milk. J. Food Prot. 59, 1061-1064.
|
9 |
Montilla, A. and Olano, A. (1997) Effect of the protein content and dilution on the lactulose/furosine ratio in heat-treated milk. Milchwissenschaft 52, 506-507.
|
10 |
Mortier, L., Braekman, A., Caltuyvels, D., Van Renterghem, R., and De block, J. (2000) Intrinsic indicators for monitoring heat damage of consumption milk. Biotechnol. Agron. Soc. Environ. 4, 221-225.
|
11 |
Pellegrino, L. (1994) Influence of fat content on some heatinduced changes in milk and cream. Neth. Milk Dairy J. 48, 71-80.
|
12 |
Pellegrino, L., De Noni, I., and Resmini, P. (1995) Coupling of lactulose and furosine indices for quality evaluation of sterilized milk. Int. Dairy J. 5, 647-659.
DOI
ScienceOn
|
13 |
Resmini, P. and Pellegrino, L. (1994) HPLC of furosine in for evaluating Maillard reaction damage in skimmilk powders during processing and storage. Bulletin of the International Dairy federation 298/1994. Brussels, pp. 31-36.
|
14 |
Hurrell, R. F., and Finot, P. A. (1983) Storage of milk powders under adverse conditions. Br. J. Nutr. 49, 343-354.
DOI
ScienceOn
|
15 |
Guerra-Hernandez, E., Corzo, N., and Garcia-Villannova, B. (1999) Maillard reaction evaluation by furosine determination during infant cereal processing. J. Cereal Sci. 29, 171-176.
DOI
ScienceOn
|
16 |
Guerra-Hernandez, E., Leon, C., Corzo, N., Garcia-Villannova, B., and Romera, J. M. (2002) Chemical changes in powdered infant formulas during storage. Int. J. Dairy Technol. 55, 171-176.
DOI
ScienceOn
|
17 |
Hewedy, M., Kiesner, M. C., Meissner, K., Hartkopf, J., and Erbersdobler, H. F. (1994) Effects of UHT heating of milk in an experimental plant on several indicators of heat treatment. J. Dairy. Res. 61, 305-308.
DOI
ScienceOn
|
18 |
IDF (1991) Heat treated milk Determination of lactulose content: High performance liquid chromatography (reference method) Bulletin of the International Dairy federation 147/1991, Brussels, pp. 621-623
|
19 |
IDF (1992) Influence of technology on the quality of heat treated milk and fluid milk products. Bulletin of the International Dairy federation, B-Doc. 222, Brussels.
|
20 |
Kulmyrzaev, A. and Dufour, E. (2002) Determination of lactulose and furosine in milk using front-face fluorescence spectroscopy. Lait 82, 725-735
DOI
ScienceOn
|
21 |
Lan, X. Y., Wang, J. Q., BU, D. P., Shen, J. S., Zheng, N., and Sun, P. (2010) Effects of heating temperatures and addition of reconstituted milk on the heat indicators in milk. J. Food Sci. 75, C653-C658.
DOI
ScienceOn
|
22 |
Marconi, E., Messia, M.C., Amine, A., Moscone, D., Vernazza, F., Stocchi, F., and Palleschi, G. (2004) Heat-treated milk differentiation by a sensitive lactulose assay. Food Chem. 84, 447-450.
DOI
ScienceOn
|