Intrinsic time temperature integrators for heat treatment of milk

被引：59
作者：
Claeys, WL [1 ]
Van Loey, AM [1 ]
Hendrickx, ME [1 ]
机构：
[1] Katholieke Univ Leuven, Fac Agr & Appl Biol Sci, Dept Food & Microbial Technol, B-3001 Heverlee, Belgium
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2002年 / 13卷 / 9-10期
关键词：
D O I：
10.1016/S0924-2244(02)00164-4
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This paper reviews the available research information on intrinsic time temperature integrators (TTIs) for thermally processed milk. These are specific indicators present or formed in milk that allow direct and quantitative measurement of the impact of the process without knowledge of the actual thermal history. General principles concerning the characterization of intrinsic TTIs as well as the applicability and limitations of some milk compounds considered as potential intrinsic TTIs are discussed. (C) 2002 Elsevier Science Ltd. All rights reserved.
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页码：293 / 311
页数：19
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