Specialty Column – Furosine Dedicated HPLC Column according to method ISO 18329-2004 – IDF 193 – Milk and Dairy Products
Determination of ε-furoylmethyl-lysine (Furosine) content by Ion-Pair Reverse Phase High-Performance Liquid Chromatography (HPLC) method.
The thermal treatment of food often produces undesirable changes of properties and nutritive value. This is particularly evident when foods are overheated.
When thermal processes are involved the protein ε-lactulosyl-lysine is partially converted by warm acid-hydrolysis into furosine.
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