Chemical and sensorial changes in milk pasteurised by microwave and conventional systems during cold storage

Industrial scale microwave processing of tomato juice using a novel continuous microwave system

“…2). Similar results were found by Valero, Villamiel, Sanz, and Martínez-Castro (2000) who stated that there were no perceivable differences in organoleptic characteristics between microwave and conventionally processed milk in a heat exchanger both after processing and during storage. It has also been reported that microwave processing can result in improved organoleptic characteristics.…”

Quantification of lactose using ion-pair RP-HPLC during enzymatic lactose hydrolysis of skim milk

“…However, with this method, only the lactose content of the milk could be determined. In case of GC analysis, the sugars have to be chemically converted into volatile and stable derivatives (e.g., trimethylsilyl derivatives) prior to injection, which is generally laborious and time consuming (Medeiros & Simoneit, 2007;Valero, Villamiel, Sanz, & Martínez-Castro, 2000).…”

Microwave-assisted digestion of β-lactoglobulin by pronase, α-chymotrypsin and pepsin

“…These authors reported the effectiveness of this treatment, since the peptide fragmentation of several biologically active proteins was achieved in minutes using MWI, in contrast to the hours required by CH during incubation. The potential advantages of MWI treatment have been reported also for acceleration of protein hydrolysis in the preparation of samples for amino acid analysis (Chen, Chiou, Chu, & Wang, 1987;Chiou & Wang, 1989;Marconi, Panfili, Bruschi, Vivanti, & Pizzoferrato, 1995), for milk pasteurisation (Lo´pez-Fandin˜o, Villamiel, Corzo, & Olano, 1996) without adverse effects on flavour during cold storage (Valero, Villamiel, Sanz, & Martı´nez-Castro, 2000), and for preparation of samples for atomic absorption analysis (de la Fuente & Juarez, 1995). However, the application of MWI during enzymatic reactions of food proteins remained largely unexplored.…”