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Article(4)
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Foods(1)
Innovative Food Science and Emerging Technologies(1)
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scopus(4)
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: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 prediction model ofPalabras claves:Front-face fluorescence, Milk, pbkp_rediction, Rapid quantification, riboflavinAutores:Alvarado U., Castillo M., Jordi Saldo, Liu J., Zamora A.Fuentes:scopusUsing front-face fluorescence spectroscopy for prediction 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:scopus