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Pbkp_rediction of riboflavin and ascorbic acid concentrations in skimmed heat-treated milk using front-face fluorescence spectroscopy
ArticleAbstract: The objective of this work was to obtain degradation kinetic models of riboflavin and ascorbic acid,Palabras claves:Ascorbic acid, Front-face fluorescence spectroscopy, Heat treatment, Milk, pbkp_rediction, riboflavinAutores:Alvarado U., Arango O., Castillo M., Jordi Saldo, Zamora A.Fuentes:scopusPbkp_redicting lactulose concentration in heat-treated reconstituted skim milk powder using front-face fluorescence
ArticleAbstract: Industrial processing of milk and dairy foods requires heat treatment, which induces undesirable effPalabras claves:Fluorescent markers, Front-face fluorescence, Heat treatment, Lactulose, Milk, pbkp_redictionAutores:Ayala N., Carlos González-Gallardo, Castillo M., Jordi Saldo, Zamora A.Fuentes:scopusThe effect of heat treatment on the front-face fluorescence spectrum of tryptophan in skim milk
ArticleAbstract: The effect of heat treatment on tryptophan front-face fluorescence emission spectra of reconstitutedPalabras claves:Front-face fluorescence, Heat damage, Heat treatment, Red shift, Skim milk, tryptophanAutores:Ayala N., Castillo M., Jordi Saldo, Rinnan Å., Zamora A.Fuentes:scopus