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Innovative Food Science and Emerging Technologies(1)
Journal of Food Composition and Analysis(1)
Journal of Food Engineering(1)
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Microorganismos, hongos y algas(2)
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scopus(3)
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:scopusModeling the effect on skim milk during ultra-high pressure homogenization using front-face fluorescence
ArticleAbstract: This study provides a rapid method to evaluate and control quality changes in skim milk, using frontPalabras claves:Dityrosine, Front-face fluorescence, Maillard compounds, tryptophan, Ultra-high pressure homogenizationAutores:Castillo M., Jordi Saldo, Liu J., 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