China Dairy ›› 2024, Vol. 0 ›› Issue (12): 113-116.doi: 10.12377/1671-4393.24.12.20
• DAIRY INDUSTRY • Previous Articles Next Articles
CHEN Weiwei, YOU Hong, SUN Zhongxiao, AN Meiling, YANG Yingchun, LI Fuzan, LUO Xiaohong*
[1] 宋佳慧. 牛奶成分对咖啡感官品质的影响规律及相关机制分析[D].无锡:江南大学,2021. [2] Morales F,Romero C,Jimenez-Perez S.Evaluation of heat-induced changes in Spanish commercial milk:Hydroxymethylfurfural and available lysine content[J].International Journal of Food Science and Technology,1996,31:411-418. [3] Browning E,Lewis M,Macdougall D.Predicting safety and quality parameters for UHT-processed milks[J].International Journal of Dairy Technology,2001,54(3):111-120. [4] Leen M,An Braekman,Dagmar C,et al.Intrinsic indicators for monitoring heat damage of consumption milk[J].Biotechnology Agronomy Society and Environment,2000,4(4):221-225. [5] Morales F J,Romero C,Jimenez-Perez S.Application of a clarifying reagent index as a heat-induced parameter in commercial milk[J].Journal of Food Protection,1997,60:1241-1246. [6] Cécile R,Delphine L,Emilie R,et al.Mitigation strategies of acrylamide,furans,heterocyclic amines and browning during the Maillard reaction in foods[J].Food Research International,2016,90:154-176. [7] 陈美霞,郝欣雨,尚丽君,等.不同储存条件对液态奶中乳果糖质量浓度的影响[J].中国乳品工业,2021,(49)7:4-5. [8] Lan X,Wang J,Bu D,et al.Effects of heating temperatures and addition of reconstituted milk on the heat indicators in milk[J].Journal of Food Science,2010,75(8):653-658. [9] 中华人民共和国农业部.NY/T 939—2016 巴氏杀菌乳和 UHT 灭菌乳中复原乳的鉴定[S]. |
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