EDP Sciences logo
Search
Menu
All issues Volume 82 / No 4 (July-August 2002) Lait, 82 4 (2002) 423-439 References
Free Access
Issue
Lait
Volume 82, Number 4, July-August 2002
First International Symposium on Spray Drying of Milk Products
Page(s) 423 - 439
DOI https://doi.org/10.1051/lait:2002021

References

  1. AFNOR, Lait. Détermination de la matière sèche. NF VO4 207, in: AFNOR (Ed.), Recueil de normes françaises. Laits et produits laitiers. Méthodes d'analyse, Paris La Défense, 1980, pp. 33-34.
  2. AFNOR, Lait. Détermination de la teneur en matières grasses. NF V 04-215, in: AFNOR (Ed.), Recueil de normes françaises. Laits et produits laitiers. Méthodes d'analyse, Paris La Défense, 1980, pp. 244-245.
  3. AFNOR, Lait. Détermination de la teneur en azote total. NF V 04-211, in: AFNOR (Ed.), Recueil de normes françaises. Laits et produits laitiers. Méthodes d'analyse, Paris La Défense, 1980, pp. 212-215.
  4. AFNOR, Lait. Détermination de la teneur en lactose. NF V 04-213, in: AFNOR (Ed.), Recueil de normes françaises. Laits et produits laitiers. Méthodes d'analyse, Paris La Défense, 1980, pp. 222-225.
  5. Berlin E., Anderson B.A., Reversibility of water vapor sorption by cottage cheese whey solids, J. Dairy Sci. 58 (1975) 25-29.
  6. Bird R.P., Draper H.H., Comparative studies on different methods of malondialdehyde determination, in: Packer L. (Ed.), Methods in enzymology, Oxygen radicals in biological systems, Vol. 105, Academic Press, Orlando, USA, 1984, pp. 299- 319.
  7. Bosset J., Gauch R., Effet protecteur de l'emballage contre la photo-oxydation, Trav. Chim. Aliment. Hyg. 79 (1988) 165-174.
  8. Cheftel J.C., Introduction à la biochimie et technologie des aliments, Lavoisier, Tec & Doc, Paris, France, 1977, pp. 3-31.
  9. Davies K.J., Lin A.S., Pacifici W., Protein damage and degradation by oxygen radicals, J. Biol. Chem. 262 (1987) 9914-9920.
  10. Gardner H.W., Lipid hydroperoxide reactivity with proteins and amino acid: a review, J. Agric. Food Chem. 27 (1979) 220-229.
  11. Gardner H.W., Reactions of hydroperoxides - Products of high molecular weight, in: Chan H.W.S. (Ed.), Autoxidation of unsaturated lipids, Academic Press, London, UK, 1987, pp. 51-93.
  12. Grosch W., Lipid degradation products and flavour, in: Morton I.D., Mac Leod A.J. (Eds.), Food flavours, Elsevier, Amsterdam, The Netherlands, 1982, pp. 325-398.
  13. Halliwell B., Gutteridge J.M.C., Role of free radicals and catalytic metal ions in human disease: An overview, in: Packer L., Glazer A.N. (Eds.), Oxygen radicals in biological systems, Methods in Enzymology, Vol. 186, Academic Press, San Diego, USA, 1990, pp. 1-85.
  14. Haugaard Sorensen I., Krag J., Pisecky J., Westergaard V., Méthodes d'Analyses des Produits Laitiers Déshydratés, Niro A/S, Copenhagen, Denmark, 1978.
  15. IDF, Détermination de la teneur en lactulose, Standard 175, Int. Dairy Fed., Brussels, Belgium, 1995.
  16. Kanner J., German J.B., Kinsella J.E., Initiation of lipid peroxidation in biological systems, CRC Crit. Rev. Food Sci. Nutr. 25 (1987) 317-365.
  17. Kinsella J.E., Fox P.F., Water sorption by proteins, CRC Crit. Rev. Food Sci. Nutr. 24 (1986) 91-139.
  18. Knight J.A., Pieper R.K., McClellan L., Specificity of the thiobarbituric acid reaction: its use in studies of lipid peroxidation, Clin. Chem. 34 (1988) 2433-2438.
  19. Labusa T.P., Oxydative changes in foods at low and intermediate moisture levels, in: Duckworth R.B. (Ed.), Water relations of foods, Academic Press, London, UK, 1975, pp. 455-459.
  20. Labusa T.P., Tannenbaum S.R., Karel M., Water content and stability of low-moisture and intermediate-moisture foods, Food Technol. 24 (1970) 543-550.
  21. Lee H.S., Nagy S., Quality and nonenzymic browning intermediates in grapefruit juice during storage, J. Food Sci. 53 (1988) 168-176.
  22. Levine L.R., Williams J.A., Stadtman E.R., Shacter E., Carbonyl assays for determination of oxidatively modified proteins: An overview, in: Packer L. (Ed.), Oxygen radicals in biological systems, Methods in Enzymology, Vol. 233, Academic Press, San Diego, USA, 1992, pp. 346-357.
  23. Love J.D., Pearson A.M., Lipid oxidation in meat and meat products. A review, J. Amer. Oil. Chem. Soc. 48 (1971) 547-549.
  24. Mauron J., The Maillard reaction in food: a critical review from the nutritional stand point, Prog. Food Nutr. Sci. 5 (1981) 5-35.
  25. O'Connor T.P., O'Brien N.M., Lipid oxidation, in: Fox P.F. (Ed.), Advanced Dairy Chemistry-2: Lipids, Chapman & Hall, London, UK, 1994, pp. 309-347.
  26. Pierre A., Fauquant J., Le Graët Y., Piot M., Maubois J.L., Préparation de phosphocaséinate natif par microfiltration sur membrane, Lait 72 (1992) 461-474.
  27. Roos Y.H., Water in milk products, in: Fox P.F. (Ed.), Advanced Dairy Chemistry -3: Lactose, water, salts and vitamins, Chapman & Hall, London, UK, 1997, pp. 304-345.
  28. Saltmarch M., Labusa T.P., Influence of relative humidity on the physiochemical state of lactose in spray-dried sweet whey powders, J. Food Sci. 45 (1980) 1231-1236, 1242.
  29. Schuck P., Piot M., Méjean S., Le Graët Y., Fauquant J., Brulé G., Maubois J.L., Déshydratation par atomisation de phosphocaséinate natif obtenu par microfiltration sur membrane, Lait 74 (1994) 375-388.
  30. Stapelfeidt H., Nielsen B.R., Skibsted L.H., Effet of heat treatment, water activity and storage temperature on the oxidative stability of whole milk powder, Int. Dairy J. 7 (1997) 331-339.
  31. Stokes R.H., Robinson R.A., Standard solutions for humidity control at 25 $^\circ$C, Ind. Eng. Chem. 41 (1949) 2013-2016.
  32. Trouvé E., Maubois J.L., Piot M., Madec M.N., Fauquant J., Rouault A., Tabard J., Brinkman G., Rétention de différentes espèces microbiennes lors de l'épuration du lait par microfiltration en flux tangentiel, Lait 71 (1991) 1-13.
Abstract

Copyright INRA, EDP Sciences