Hostname: page-component-78c5997874-j824f Total loading time: 0 Render date: 2024-11-06T01:02:16.026Z Has data issue: false hasContentIssue false
  • English
  • Français

New spectrophotometric method for measuring hydroxymethylfurfural in powdered milk

Published online by Cambridge University Press:  01 June 2009

Magdalena Fernandez Marquez ,
Javier Montilla Gomez ,
Eduardo Guerra Hernandez  and
Belen García-Villanova
Magdalena Fernandez Marquez
Affiliation:
Departamento de Nutricion y Bromatología, Facultad de Farmacia, Universidad de Granada, 18012 Granada, España
Javier Montilla Gomez
Affiliation:
Departamento de Nutricion y Bromatología, Facultad de Farmacia, Universidad de Granada, 18012 Granada, España
Eduardo Guerra Hernandez
Affiliation:
Departamento de Nutricion y Bromatología, Facultad de Farmacia, Universidad de Granada, 18012 Granada, España
Belen García-Villanova
Affiliation:
Departamento de Nutricion y Bromatología, Facultad de Farmacia, Universidad de Granada, 18012 Granada, España
Get access Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Short Communications
Information
Journal of Dairy Research , Volume 59 , Issue 2 , May 1992 , pp. 225 - 228
Copyright
Copyright © Proprietors of Journal of Dairy Research 1992

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Chonan, T. 1986 Determination of 5-(hydroximethyl)-2-furfural in UHT-sterilized milk by high performance liquid chromatography. Japanese Journal of Dairy and Food Science 35 A–lGoogle Scholar
Erbersdobler, H. F. & Dehn-Müeller, B. 1989 Formation of early Maillard products during UHT treatment of milk. International Dairy Federation Bulletin Document 238 62–67Google Scholar
Ferretti, A. & Flanagan, V. P. 1971 The lactose-casein (Maillard) browning system: volatile components. Journal of Agricultural and Food Chemistry 19 245–249CrossRefGoogle Scholar
Keeney, M. & Bassette, R. 1959 Detection of intermediate compounds in the early stages of browning reaction in milk products. Journal of Dairy Science 42 945–960CrossRefGoogle Scholar
Marschke, R., Snow, A. & Tommerup, J. 1979 Rapid moisture testing of butter. Australian Journal of Dairy Technology 34 36–37Google Scholar
Shanley, R. M. & Jameson, G. W. 1981 A study of the rapid determination of moisture in cheese by microwave heating. Australian Journal of Dairy Technology 36 107–109Google Scholar
Van Boekel, M. A. J. S. & Rehman, Z. 1987 Determination of hydroxymethylfurfural in heated milk by high-performance liquid chromatography. Netherlands Milk and Dairy Journal 41 297–306Google Scholar
White, J. W. 1979 Spectrophotometric method for hydroxy methylfurfural in honey. Journal of the Association of Official Analytical Chemists 62 509–514Google Scholar
Winkler, O. 1955 [Detection and determination of hydroxymethylfurfural in honey and artifical honey.] Zeitschrift für Lebensmittel-Untersuchung und -Forschung 102 161–167CrossRefGoogle Scholar