Development in Maillard Reaction and Dehydroalanine Pathway Markers during Storage of UHT Milk Representing Differences in Casein Micelle Size and Sedimentation

Ultra-high temperature (UHT) processing of milk can result in protein changes during storage; however, the progress of dehydroalanine (DHA) mediated protein cross-linking and Maillard reactions in relation to the sediment formation have not been investigated previously. Liquid chromatography–mass sp...

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Detalles Bibliográficos
Autores principales: Aguilera-Toro, Miguel, Poulsen, Nina Aagaard, Akkerman, Marije, Rauh, Valentin, Larsen, Lotte Bach, Nielsen, Søren Drud-Heydary
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9140683/
https://www.ncbi.nlm.nih.gov/pubmed/35627096
http://dx.doi.org/10.3390/foods11101525

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9140683/
https://www.ncbi.nlm.nih.gov/pubmed/35627096
http://dx.doi.org/10.3390/foods11101525

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