The role of heat treatment in light oxidation of fluid milk-Reference-Cited by-同舟云学术

The role of heat treatment in light oxidation of fluid milk

Published:2020-12 Issue:12 Volume:103 Page:11244-11256
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Harwood W.S.,Carter B.G.,Cadwallader D.C.,Drake M.A.^ORCID

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference45 articles.

1. Effect of dissolved oxygen content on the flavour profile of UHT milk during storage;Adhikari;Aust. J. Dairy Technol.,1992

2. Volatile sulphur compounds in UHT milk;Al-Attabi;Crit. Rev. Food Sci. Nutr.,2009

3. E679-19: Standard Practice for Determination of Odor and Taste Thresholds by a Forced-Choice Ascending Concentration Series Method of Limits;ASTM,2019

4. Effect of sucrose on the production of acetaldehyde and acids by yogurt culture bacteria;Bills;J. Dairy Sci.,1972

5. The Sensory Evaluation of Dairy Products;Bodyfelt,1988

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Addressing flavor challenges in reduced-fat dairy products: A review from the perspective of flavor compounds and their improvement strategies;Food Research International;2024-07

2. LC-MS/MS analysis of milk triacylglycerol hydroperoxide isomers which are generated corresponding to the photo- and thermal-oxidation;Food Research International;2024-02

3. Comparison of descriptive analysis and flash profile by naïve consumers and experts on commercial milk and yogurt products;Food Quality and Preference;2023-08

4. Effect of the light intensity and packaging materials on the photooxidation and volatile compounds in milk;Journal of Food Composition and Analysis;2023-07

5. Fluid Milk Products;The Sensory Evaluation of Dairy Products;2023