Title of article
Characterisation of milk samples with various whey protein contents by pyrolysis–mass spectrometry (Py–MS)
Author/Authors
Schmidt، نويسنده , , M.A.E and Radovic، نويسنده , , B.S and Lipp، نويسنده , , M and Harzer، نويسنده , , G and Anklam، نويسنده , , E، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 1999
Pages
6
From page
123
To page
128
Abstract
Different milk samples and their 2, 5 and 10% mixtures with ‘artificial’ or natural whey protein were analysed by means of pyrolysis–mass spectrometry (Py–MS). Py–MS followed by multivariate analysis of the resulting mass spectra enabled the determination of the whey protein addition in milk samples. Obtained results showed that this determination seems not to be influenced by the fat content and freezing of the samples, as well as a dilution of the samples. ©
Keywords
milk , whey protein , Pyrolysis mass spectrometry , Multivariate analysis
Journal title
Food Chemistry
Serial Year
1999
Journal title
Food Chemistry
Record number
1948306
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