Mostrando 4 resultados de: 4
Subtipo de publicación
Article(4)
Publisher
Foods(1)
Innovative Food Science and Emerging Technologies(1)
Journal of Food Engineering(1)
LWT(1)
Área temáticas
Química analítica(3)
Microorganismos, hongos y algas(2)
Tecnología alimentaria(2)
Medicina forense; incidencia de enfermedades(1)
Origen
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: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:scopus