Reduction of Tetrazolium Salt XTT with UHT-Treated Milk: Its Relationship with the Extent of Heat-Treatment and Storage Conditions

UHT-treated milk reduced 3'-{1-[(phenylamino)-carbonyl]-3,4-tetrazolium}-bis(4-methoxy-6-nitro)benzenesulfonic acid hydrate (XTT). The reducibility was caused by the Maillard reaction intermediate between milk protein and lactose. First, the assay procedure of the XTT reduction was optimized us...

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Veröffentlicht in:	Food Science And Technology International (Ibaraki, Japan) Tokyo, 1995/11/25, Vol.1(1), pp.52-57
Hauptverfasser:	UKEDA, Hiroyuki, GOTO, Yukihiko, SAWAMURA, Masayoshi, KUSUNOSE, Hirozo, KAMIKADO, Hideaki, KAMEI, Toshiro
Format:	Artikel
Sprache:	eng
Schlagworte:	Maillard reaction tetrazolium salt UHT-treated milk
Online-Zugang:	Volltext
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