Heated milk is subject to the Maillard reaction; lactose and lysine residues in milk proteins
(mainly casein) are the reactants. An overview is given of the early, advanced and final …

During baking, complex chemical reactions take place in the cookies, such as the Maillard
reaction (MR) and caramelisation (CR). Both reactions involve glucose and fructose …

A rapid and sensitive fluorimetric method is proposed to evaluate the heat treatment of
commercial milk. This method is based on the simultaneous determination of protein …

HPLC methods are described for the determination of free and total furfurals in liquid and
powdered infant milk formulas.(Hydroxymethyl) furfural, furfural, furyl methyl ketone, and …

A simple procedure for the determination of (hydroxymethyl) furfural (HMF) in breakfast
cereals is reported. HMF was extracted with solvent, and separation was performed on a …

Designing of fast, inexpensive and sensitive furfural determination methods for dairy milk is
crucial in analytical and food chemistry. In this study, an electrochemical sensor was …

The concentration of 5-hydroxymethyl-2-furfural (HMF) is an important quality-related index
in milk and milk products. Fast, cost-effective and environmentally friendly determination of …

The nutritional value of milk can be negatively affected by thermal treatments. The quality of
the proteins can be modified as a consequence of a set of reactions, the most important of …

Milk products are especially sensitive to the effects of heat treatment encountered under
conventional process and storage conditions because of an abundance of reactive …

An enhanced method of HPLC for the determination of 5-Hydroxymethyl-2-furfuraldehyde
(HMF) in fluid milk was perfected. Its resolving capacity permitted the specific separation of …