Distinction of volatile flavor profiles in various skim milk products via HS-SPME–GC–MS and E-nose-Reference-Cited by-同舟云学术

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Distinction of volatile flavor profiles in various skim milk products via HS-SPME–GC–MS and E-nose

Published:2021-03-29 Issue:6 Volume:247 Page:1539-1551
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Chi Xuelu,Shao Yiwei,Pan Minghui,Yang Qingyu,Yang Yan,Zhang Xiaomei^ORCID,Ai Nasi^ORCID,Sun Baoguo

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-021-03730-0.pdf

Reference49 articles.

1. Pereira PC (2014) Milk nutritional composition and its role in human health. Nutrition 30(6):619–627

2. Visioli F, Strata A (2014) Milk, dairy products, and their functional effects in humans: a narrative review of recent evidence. Adv Nutr 5(2):131–143

3. McCarthy K, Lopetcharat K, Drake M (2017) Milk fat threshold determination and the effect of milk fat content on consumer preference for fluid milk. J Dairy Sci 100(3):1702–1711

4. Toxqui L, Pérez-Granados AM, Blanco-Rojo R, Wright I, González-Vizcayno C, Vaquero MP (2013) Effects of an iron or iron and vitamin D-fortified flavored skim milk on iron metabolism: a randomized controlled double-blind trial in iron-deficient women. J Am Coll Nutr 32(5):312–320

5. Hausmann A, Sanciolo P, Vasiljevic T, Kulozik U, Duke M (2013) Performance assessment of membrane distillation for skim milk and whey processing. J Dairy Sci 97(1):56

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