Documentos de Castillo M. | REDI

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Mostrando 7 resultados de: 7

Subtipo de publicación

Publisher

Journal of Food Engineering(2)

Food Control(1)

Innovative Food Science and Emerging Technologies(1)

Journal of Food Composition and Analysis(1)

Área temáticas

Química analítica(5)

Tecnología alimentaria(4)

Microorganismos, hongos y algas(3)

Ingeniería química(1)

Área de conocimiento

Ciencia de los alimentos(4)

Química analítica(2)

Año de Publicación

Origen

Palabras Claves

Front-face fluorescence(5)

Heat treatment(3)

pbkp_rediction(3)

Modeling of the changes in bovine milk caused by ultra-high pressure homogenization using front-face fluorescence spectroscopy

Abstract: Ultra-high pressure homogenization (UHPH) has been considered as an effective method to modify/enhan

Palabras claves:

Dityrosine, Front-face fluorescence spectroscopy, Maillard compounds, retinol, tryptophan, Ultra-high pressure homogenization

Castillo M., Jordi Saldo, Liu J., Zamora A.

Modeling the effect on skim milk during ultra-high pressure homogenization using front-face fluorescence

Abstract: This study provides a rapid method to evaluate and control quality changes in skim milk, using front

Palabras claves:

Dityrosine, Front-face fluorescence, Maillard compounds, tryptophan, Ultra-high pressure homogenization

Castillo M., Jordi Saldo, Liu J., Zamora A.

Using front-face fluorescence spectroscopy for pbkp_rediction of retinol loss in milk during thermal processing

Abstract: The objectives of the present study were to model the kinetics of retinol loss and assess the potent

Palabras claves:

Front-face fluorescence, kinetics, Milk, retinol, thermal processing

Castillo M., Jordi Saldo, Liu J., Zamora A.

Rapid quantification of riboflavin in milk by front-face fluorescence spectroscopy: A preliminary study

Abstract: The front-face fluorescence spectroscopy technique was used to establish a rapid pbkp_rediction mode

Palabras claves:

Front-face fluorescence, Milk, pbkp_rediction, Rapid quantification, riboflavin

Alvarado U., Castillo M., Jordi Saldo, Liu J., Zamora A.

Pbkp_rediction of riboflavin and ascorbic acid concentrations in skimmed heat-treated milk using front-face fluorescence spectroscopy

Abstract: 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, riboflavin

Alvarado U., Arango O., Castillo M., Jordi Saldo, Zamora A.

Pbkp_redicting lactulose concentration in heat-treated reconstituted skim milk powder using front-face fluorescence

Abstract: Industrial processing of milk and dairy foods requires heat treatment, which induces undesirable eff

Palabras claves:

Fluorescent markers, Front-face fluorescence, Heat treatment, Lactulose, Milk, pbkp_rediction

Ayala N., Carlos González-Gallardo, Castillo M., Jordi Saldo, Zamora A.

The effect of heat treatment on the front-face fluorescence spectrum of tryptophan in skim milk

Abstract: The effect of heat treatment on tryptophan front-face fluorescence emission spectra of reconstituted

Palabras claves:

Front-face fluorescence, Heat damage, Heat treatment, Red shift, Skim milk, tryptophan

Ayala N., Castillo M., Jordi Saldo, Rinnan Å., Zamora A.