Contents and evolution of potential furfural compounds in milk-based formula, ultra-high temperature milk and pasteurised yoghurt

Low-sugar yogurt making by the co-cultivation of Lactobacillus plantarum WCFS1 with yogurt starter cultures

(2020) S.S. Zhang et al.   JOURNAL OF DAIRY SCIENCE

Effects of heat treatment, homogenization pressure, and overprocessing on the content of furfural compounds in liquid milk

(2020) Qianqian Xing et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Concentration of furfuryl alcohol in fluid milk, dried dairy ingredients, and cultured dairy products

(2019) B.M. Wherry et al.   JOURNAL OF DAIRY SCIENCE

Kinetics of heat-induced denaturation of proteins in model infant milk formulas as a function of whey protein composition

(2019) Amira Halabi et al.   FOOD CHEMISTRY

Early and advanced stages of Maillard reaction in infant formulas: Analysis of available lysine and carboxymethyl-lysine

(2019) Kataneh Aalaei et al.   PLoS One

Usefulness of some Maillard reaction indicators for monitoring the heat damage of whey powder under conditions applicable to spray drying

(2019) Fáver Gómez-Narváez et al.   INTERNATIONAL DAIRY JOURNAL

The effects of heat treatment and fermentation processes on the formation of furfurals in milk-based dairy products using a QuEChERS technique followed by gas chromatography coupled with triple quadrupole mass spectrometry

(2019) Yuying Cui et al.   FOOD CHEMISTRY

Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization

(2018) Y. Jo et al.   JOURNAL OF DAIRY SCIENCE

Effect of SO2 on sugars, indicators of Maillard reaction, and browning in dried apricots during storage

(2018) Fatmagül Hamzaoğlu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The influence of ultra-pasteurization by indirect heating versus direct steam injection on skim and 2% fat milks

(2017) A.P. Lee et al.   JOURNAL OF DAIRY SCIENCE

New Trends for the Evaluation of Heat Treatments of Milk

(2017) Mena Ritota et al.   Journal of Analytical Methods in Chemistry

Content and evolution of potential furfural compounds in commercial milk-based infant formula powder after opening the packet

(2015) Jorge L. Chávez-Servín et al.   FOOD CHEMISTRY

Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies

(2010) Edoardo Capuano et al.   LWT-FOOD SCIENCE AND TECHNOLOGY