Chemical changes during microwave treatment of milk

被引：63

作者：

Villamiel, M

Corzo, N

MartinezCastro, I

Olano, A

机构：

[1] CSIC,INST FERMENTAC IND,E-28006 MADRID,SPAIN

[2] CSIC,INST QUIM ORGAN GEN,E-28006 MADRID,SPAIN

来源：

FOOD CHEMISTRY | 1996年 / 56卷 / 04期

关键词：

D O I：

10.1016/0308-8146(95)00196-4

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

Raw milk was heated in a microwave oven at 2450 MHz in order to study the effect on the main chemical changes taking place during heating processes: lactose isomerization, Maillard reaction and protein denaturation. Lactulose, epilactose, furosine and undenaturated whey proteins were measured as indicators of the heat damage in milk. Comparison with control samples treated by conventional heating showed a rate enhancement of the studied reactions during microwave treatment. These differences are supposed to be due, at least to some extent, to uneven heating of the milk in the microwave oven. Copyright (C) 1996 Elsevier Science Ltd

引用

页码：385 / 388

页数：4

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DETERMINATION OF FUROSINE IN MILK SAMPLES BY ION-PAIR REVERSED PHASE LIQUID-CHROMATOGRAPHY [J].