« Previous
Next »
Journal of Dairy Science
Volume 90, Issue 1
, Pages 24-37
, January 2007
Application of Fluorescence Spectroscopy for Monitoring Changes in Nonfat Dry Milk During Storage
References
- . Standards for grades of dry milk including methods of analysis. Chicago, IL: ADPI; 1990;Bulletin 916
- . Application of fluorescence spectroscopy in the evaluation of light-induced oxidation in cheese. J. Agric. Food Chem. 2005;53:9985–9992
- . Front-face fluorescence spectroscopy and chemometrics in analysis of yogurt: Rapid analysis of riboflavin. J. Dairy Sci. 2003;86:2508–2515
- . Reactions of lactose during heat treatment of milk: A quantitative study. J. Agric. Food Chem. 1993;40:707–713
- . Degradation of lactose during heating of milk. 1 Reaction pathways. Neth. Milk Dairy J. 1994;48:157–175
- . Application of multivariate analyses to NIR spectra of gelatinized starch. Appl. Spectrosc. 1992;46:1420–1425
- . A new method for discriminating milk heat treatment. Int. Dairy J. 2002;12:59–67
- . Photo-oxidation and photoprotection of foods, with particular reference to dairy products: An update of a review article (1993–2000). Sci. Aliments. 2001;21:571–590
- . Investigation of glycated protein assay for assessing heat treatment effect in food samples and protein-sugar models. Food Chem. 2006;96:485–490
- . Application of fluorescence spectroscopy and chemometrics in the evaluation of processed cheese during storage. J. Dairy Sci. 2003;86:1101–1107
- . Monitoring nutritional quality of milk powders: Capillary electrophoresis of the whey protein fraction compared with other methods. Int. Dairy J. 2003;13:87–94
- . Capillary electrophoresis of the whey protein fraction of milk powders. A possible method for monitoring storage conditions. Int. Dairy J. 1998;8:787–792
- . Fluorescent products of lipid oxidation of mitochondria and microsomes. Lipids. 1971;6:715–721
- . Delineation of the structure of soft cheeses at the molecular level by fluorescence spectroscopy-relationship with texture. Int. Dairy J. 2001;11:465–473
- . Phase transition of triglycerides during semi-hard cheese ripening. Int. Dairy J. 2000;10:81–93
- . Potentiality of spectroscopic methods for the characterization of dairy products. I. Front-face fluorescence study of raw, heated and homogenized milks. Lait. 1997;77:657–670
- . Fluorescence, browning index, and color in infant formulas during storage. J. Agric. Food Chem. 2005;53:4911–4917
- . Radical oxidation of riboflavin. Int. J. Vitam. Res. 1998;68:174–180
- . Lactosylation of milk proteins during the manufacture and storage of skim milk powders. Int. Dairy J. 2000;10:863–872
- . Monitoring the identity and the structure of soft cheese by fluorescence spectroscopy. Lait. 2000;80:621–634
- . Analysis of the Maillard reaction products of β-lactoglobulin and lactose in skim milk powder by capillary elctrophoresis and electrospray mass spectrometry. J. Chromatogr. A. 1998;822:147–154
- . Involvment of lipid oxidation products in the formation of fluorescent and cross-linked proteins. Chem. Phys. Lipids. 1987;44:277–296
- . Determination of lactulose and furosine in milk using front-face fluorescence spectroscopy. Lait. 2002;82:725–735
- . The fluorescence of advanced Maillard products is a good indicator of lysine damage during the Maillard reaction. J. Agric. Food Chem. 2001;49:4682–4687
- . Modification of whey protein concentrate hydrophobicity by high hydrostatic pressure. Innov. Food Sci. Emerg. Technol. 2005;6:310–317
- . A critical evaluation of fluorescence as a potential marker for the Maillard reaction. Food Chem. 2006;95:423–430
- . Protective influence of several packaging materials on light oxidation of milk. J. Dairy Sci. 2005;88:499–510
- . Fluorescence associated with Maillard reaction in milk and milk-resembling systems. Food Chem. 1996;57:423–428
- . Degradation of tryptophan in heated β-lactoglobulin-lactose mixtures is associated with intense Maillard reaction. J. Agric. Food Chem. 1997;45:1905–1910
- . Coupling of lactulose and furosine indices for quality evaluation of sterilized milk. Int. Dairy J. 1995;5:647–659
- . Evaluation of front-face fluorescence for assessing thermal processing of milk. J. Food Sci. 2006;71:69–74
- . Irreversivle casein oligomerisation and formation of fluorescent cross-link amino acids in dairy products. Czech. J. Food Sci. 2000;18:72–73
- . Light induced changes in dairy products. Packaging of milk products. Brussels, Belgium: Int. Dairy Fed.; 2000;Pages 3-9
- . Milk powders ageing: Effect on physical and functional properties. CRC Crit. Rev. Food Sci. Nutr. 2004;44:297–332
- . Changes in free monosaccharides during storage of dried milk. I. Agric. Food Chem. 1994;42:1543–1545
- . Effect of heating on Maillard reactions in milk. Food Chem. 1998;62:403–414
- . Furosine in consumption milk and milk powders. Int. Dairy J. 1996;6:371–382
- . Nondestructive measurement of light-induced oxidation in dairy products by fluorescence spectroscopy and imaging. J. Dairy Sci. 2002;85:1693–1704
- . The role of naturally occurring chlorophyll and porphyrins in light-induced oxidation of dairy products. A study based on fluorescence spectroscopy and sensory analysis. Int. Dairy J. 2005;15:343–353
PII: S0022-0302(07)72605-X
doi: 10.3168/jds.S0022-0302(07)72605-X
© 2007 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
« Previous
Next »
Journal of Dairy Science
Volume 90, Issue 1
, Pages 24-37
, January 2007
