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Discards in the Swedish creel fishery for Nephrops norvegicus
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Lactose-hydrolyzed milk is more prone to chemical changes during storage than conventional ultra-high-temperature (UHT) milk.
The enzymatic hydrolysis of lactose to glucose and galactose gives rise to reactions that change the chemistry and quality of ambient-stored lactose-hydrolyzed ultra-high-temperature (UHT) milk. TheExpand
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Volatile component profiles of conventional and lactose-hydrolyzed UHT milk—a dynamic headspace gas chromatography-mass spectrometry study
Lactose-hydrolyzed milk gains still increasing market share, and understanding the chemical characteristics of lactose-hydrolyzed milk products is important for the dairy industry. The aim of theExpand
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Travel Decision-making: The Role of Habit
The complexity of travel decision making is widely recognized and has previous been studied by the means of grand models and process studies. This study has used the Self-Reported Habit Index ofExpand
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Chemical and proteolysis-derived changes during long-term storage of lactose-hydrolyzed ultrahigh-temperature (UHT) milk.
Proteolytic activity in milk may release bitter-tasting peptides and generate free amino terminals that react with carbohydrates, which initiate Maillard reaction. Ultrahigh temperature (UHT) heatExpand
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Storage-induced changes in the sensory characteristics and volatiles of conventional and lactose-hydrolyzed UHT processed milk
Storage-induced changes are known to be more prominent in lactose-hydrolyzed (LH) milk compared to conventional milk. Therefore the present study aimed at identifying off-flavors resembling fromExpand
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Correlation between sensory properties and peptides derived from hydrolysed-lactose UHT milk during storage
Abstract The effects of storage conditions on the shelf-life of hydrolysed-lactose ultra-high-temperature (UHT) milk was evaluated using proteomics. Lactose content was initially reduced toExpand
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Inhibition of Maillard Reactions by Replacing Galactose with Galacto-Oligosaccharides in Casein Model Systems.
Lactose reduced dairy products are more prone to Maillard reactions due to the presence of reactive monosaccharides. Conventional β-galactosidases, which are used for lactose hydrolysis inExpand
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Green Tea Polyphenols Decrease Strecker Aldehydes and Bind to Proteins in Lactose-Hydrolyzed UHT Milk.
The effect of epigallocatechin gallate enriched green tea extract (GTE) on flavor, Maillard reactions and protein modifications in lactose-hydrolyzed (LH) ultrahigh temperature (UHT) processed milkExpand
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The Antibacterial Effect In Vitro of Honey Derived from Various Danish Flora
The mechanism behind the biologic actions of honey as a wound remedy has been intensively studied; however, there is no published data regarding any antibacterial effect of honey derived from DanishExpand
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