Journal
JOURNAL OF CHROMATOGRAPHY A
Volume 881, Issue 1-2, Pages 599-606Publisher
ELSEVIER
DOI: 10.1016/S0021-9673(00)00218-1
Keywords
milk; food analysis; furosine; furfurals
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Furosine and furfural products of the Maillard reaction are used as specific indicators of the effect of heating treatments on milk quality. Their contents were measured in representative, samples of store- and name-brand ultra-high-temperature-treated milks using RP-HPLC with UV detection. Furosine contents ranged from 40.32 to 50.67 and from 65.48 to 310.58 mg/100 g protein in name- and store-brand milks, respectively. Of the furfurals, only hydroxymethylfurfural was detected. The free hydroxymethylfurfural contents of store-brand milks ranged from 0.22 to 1.70 mg/100 g protein. Total hydroxymethylfurfural contents ranged from 0.29 to 0.41 and from 0.72 to 2.21 mg/100 g protein, for name- and store-brands, respectively. (C) 2000 Elsevier Science B.V. All rights reserved.
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