Color changes of milk powder due to heat treatments and season of manufacture

In the present work, the changes of color in whole milk powder (WMP) were evaluated in relation to the milkingseason and the thermal treatment applied to the milk before dry step. The WMP obtained under indirect thermal treatmentconditions (IHT: 90-93 °C; 180 s) showed significant lower values of L*...

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Kaydedildi:
Detaylı Bibliyografya
Yayımlandı:Ciencia y Tecnología Alimentaria
Asıl Yazarlar: G. Grigioni, A. Biolatto, M. Irurueta, A. M. Sancho, R. Páez, N. Pensel
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Sociedad Mexicana de Nutrición y Tecnología de Alimentos 2007
Konular:
Química
color
Milk powder
heat treatment
Online Erişim:https://www.redalyc.org/articulo.oa?id=72450502
Etiketler: Etiketle
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