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Safety Assessment of Fresh and Processed Seafood Products by MALDI-TOF Mass Fingerprinting

✍ Scribed by Karola Böhme; Inmaculada C. Fernández-No; Jose M. Gallardo; Benito Cañas; Pilar Calo-Mata

Book ID
107559766
Publisher
Springer-Verlag
Year
2010
Tongue
English
Weight
842 KB
Volume
4
Category
Article
ISSN
1935-5130

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✍ Jasmin Meltretter; Inès Birlouez-Aragon; Cord-Michael Becker; Monika Pischetsrie 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 538 KB

## Abstract The formation of the Amadori product from lactose (protein lactosylation) is a major parameter to evaluate the quality of processed milk. Here, MALDI‐TOF‐MS was used for the relative quantification of lactose‐adducts in heated milk. Milk was heated at a temperature of 70, 80, and 100°C