Effect of yoghurt processing on beta-casomorphin 5 and beta-casomorphin 7 concentrations using novel liquid chromatography-mass spectrometry methods
The effect of yoghurt processing on the concentration of beta-casomorphin 5 and beta-casomorphin 7 was investigated. Liquid chromatography-mass spectrometry methods were developed and validated. The milk beta-casomorphin 7 range was 0.13 and 2.38 ng/g and beta-casomorphin 5 was below limit of detect...
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
Curtin University
2015
|
| Online Access: | http://hdl.handle.net/20.500.11937/888 |