Mostrando 6 resultados de: 6
Filtros aplicados
Subtipo de publicación
Article(6)
Publisher
Journal of Food Engineering(2)
Food Control(1)
Foods(1)
Journal of Food Composition and Analysis(1)
LWT(1)
Área temáticas
Química analítica(4)
Tecnología alimentaria(4)
Microorganismos, hongos y algas(3)
Bioquímica(1)
Ingeniería química(1)
Origen
scopus(6)
Modeling of the changes in bovine milk caused by ultra-high pressure homogenization using front-face fluorescence spectroscopy
ArticleAbstract: Ultra-high pressure homogenization (UHPH) has been considered as an effective method to modify/enhanPalabras claves:Dityrosine, Front-face fluorescence spectroscopy, Maillard compounds, retinol, tryptophan, Ultra-high pressure homogenizationAutores:Castillo M., Jordi Saldo, Liu J., Zamora A.Fuentes:scopusUsing front-face fluorescence spectroscopy for pbkp_rediction of retinol loss in milk during thermal processing
ArticleAbstract: The objectives of the present study were to model the kinetics of retinol loss and assess the potentPalabras claves:Front-face fluorescence, kinetics, Milk, retinol, thermal processingAutores:Castillo M., Jordi Saldo, Liu J., Zamora A.Fuentes:scopusRapid quantification of riboflavin in milk by front-face fluorescence spectroscopy: A preliminary study
ArticleAbstract: The front-face fluorescence spectroscopy technique was used to establish a rapid pbkp_rediction modePalabras claves:Front-face fluorescence, Milk, pbkp_rediction, Rapid quantification, riboflavinAutores:Alvarado U., Castillo M., Jordi Saldo, Liu J., Zamora A.Fuentes:scopusPbkp_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