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Items: 1 to 20 of 130

1.

Lactose-hydrolyzed milk is more prone to chemical changes during storage than conventional ultra-high-temperature (UHT) milk.

Jansson T, Clausen MR, Sundekilde UK, Eggers N, Nyegaard S, Larsen LB, Ray C, Sundgren A, Andersen HJ, Bertram HC.

J Agric Food Chem. 2014 Aug 6;62(31):7886-96. doi: 10.1021/jf501671z. Epub 2014 Jul 25.

PMID:
25019952
2.

Chemical and proteolysis-derived changes during long-term storage of lactose-hydrolyzed ultrahigh-temperature (UHT) milk.

Jansson T, Jensen HB, Sundekilde UK, Clausen MR, Eggers N, Larsen LB, Ray C, Andersen HJ, Bertram HC.

J Agric Food Chem. 2014 Nov 19;62(46):11270-8. doi: 10.1021/jf504104q. Epub 2014 Nov 6.

PMID:
25356780
3.

Chemical indicators of heat treatment in fortified and special milks.

Mendoza MR, Olano A, Villamiel M.

J Agric Food Chem. 2005 Apr 20;53(8):2995-9.

PMID:
15826050
4.

Presence of galactooligosaccharides and furosine in special dairy products designed for elderly people.

Montilla A, Megías-Pérez R, Olano A, Villamiel M.

Food Chem. 2015 Apr 1;172:481-5. doi: 10.1016/j.foodchem.2014.09.079. Epub 2014 Sep 20.

PMID:
25442582
5.

Changes in furosine and proteins of UHT-treated milks stored at high ambient temperatures.

Corzo N, López-Fandiño R, Delgado T, Ramos M, Olano A.

Z Lebensm Unters Forsch. 1994 Apr;198(4):302-6.

PMID:
8197826
6.

Deterioration of protein fraction by Maillard reaction in dietetic milks.

Evangelisti F, Calcagno C, Nardi S, Zunin P.

J Dairy Res. 1999 May;66(2):237-43.

PMID:
10376244
7.

Effect of iron and lactose supplementation of milk on the Maillard reaction and tryptophan content.

Birlouez-Aragon I, Moreaux V, Nicolas M, Ducauze CJ.

Food Addit Contam. 1997 May-Jun;14(4):381-8.

PMID:
9205567
8.

Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage.

Clare DA, Bang WS, Cartwright G, Drake MA, Coronel P, Simunovic J.

J Dairy Sci. 2005 Dec;88(12):4172-82.

PMID:
16291608
9.
10.

Influence of storage and heating on protein glycation levels of processed lactose-free and regular bovine milk products.

Milkovska-Stamenova S, Hoffmann R.

Food Chem. 2017 Apr 15;221:489-495. doi: 10.1016/j.foodchem.2016.10.092. Epub 2016 Oct 22.

PMID:
27979232
11.

Undesirable sulphur and carbonyl flavor compounds in UHT milk: a review.

Zabbia A, Buys EM, De Kock HL.

Crit Rev Food Sci Nutr. 2012;52(1):21-30. doi: 10.1080/10408398.2010.487166. Review.

PMID:
21991988
12.

Role of protein and lactose interactions in the age gelation of ultra-high temperature processed concentrated skim milk.

Venkatachalam N, McMahon DJ, Savello PA.

J Dairy Sci. 1993 Jul;76(7):1882-94.

PMID:
8345125
13.

Faox enzymes inhibited Maillard reaction development during storage both in protein glucose model system and low lactose UHT milk.

Troise AD, Dathan NA, Fiore A, Roviello G, Di Fiore A, Caira S, Cuollo M, De Simone G, Fogliano V, Monti SM.

Amino Acids. 2014 Feb;46(2):279-88. doi: 10.1007/s00726-013-1497-x. Epub 2013 Apr 21.

PMID:
23604465
14.

β-Galactosidase activity of commercial lactase samples in raw and pasteurized milk at refrigerated temperatures.

Horner TW, Dunn ML, Eggett DL, Ogden LV.

J Dairy Sci. 2011 Jul;94(7):3242-9. doi: 10.3168/jds.2010-3742.

PMID:
21700008
15.

Assessing the effects of severe heat treatment of milk on calcium bioavailability: in vitro and in vivo studies.

Seiquer I, Delgado-Andrade C, Haro A, Navarro MP.

J Dairy Sci. 2010 Dec;93(12):5635-43. doi: 10.3168/jds.2010-3469.

PMID:
21094734
16.

Effect of elevated temperature storage on the digestible reactive lysine content of unhydrolyzed- and hydrolyzed-lactose milk-based products.

Rutherfurd SM, Moughan PJ.

J Dairy Sci. 2008 Feb;91(2):477-82. doi: 10.3168/jds.2007-0612.

PMID:
18218733
17.

Maillard reaction in mild-based foods: nutritional consequences.

Pizzoferrato L, Manzi P, Vivanti V, Nicoletti I, Corradini C, Cogliandro E.

J Food Prot. 1998 Feb;61(2):235-9.

PMID:
9708288
18.

3-deoxygalactosone, a "new" 1,2-dicarbonyl compound in milk products.

Hellwig M, Degen J, Henle T.

J Agric Food Chem. 2010 Oct 13;58(19):10752-60. doi: 10.1021/jf102388v.

PMID:
20822095
19.

Chemical and physical changes in milk protein concentrate (MPC80) powder during storage.

Le TT, Bhandari B, Deeth HC.

J Agric Food Chem. 2011 May 25;59(10):5465-73. doi: 10.1021/jf2003464. Epub 2011 May 3.

PMID:
21539356
20.

Immobilization of lactase from Kluyveromyces lactis greatly reduces the inhibition promoted by glucose. full hydrolysis of lactose in milk.

Mateo C, Monti R, Pessela BC, Fuentes M, Torres R, Guisán JM, Fernández-Lafuente R.

Biotechnol Prog. 2004 Jul-Aug;20(4):1259-62.

PMID:
15296458

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