Short communication: Low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate-Reference-Cited by-同舟云学术

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Short communication: Low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate

Published:2010-04 Issue:4 Volume:93 Page:1452-1458
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Chauhan J.M.,Lim S.-Y.,Powers J.R.,Ross C.F.,Clark S.

Funder

Washington State Dairy Products Commission

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference62 articles.

1. Flavor threshold as affected by interaction among three dairy-related flavor compounds;Adhikari;J. Sens. Stud.,2006

2. Interactions between methyl ketones and beta-lactoglobulin: Sensory analysis, headspace analysis, and mathematical modeling;Andriot;J. Agric. Food Chem.,2000

3. Effect of emulsion structure on flavor release and taste perception;Bakker,1996

4. Effect of other flavor components on the perception of diacetyl in fermented dairy products;Bennett;J. Food Sci.,1973

5. Interaction between flavor components and beta-lactoglobulin;Boudaud,1996

Cited by 9 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. Effect of high hydrostatic pressure treatment on food composition and applications in food industry: A review;Food Research International;2024-11

2. Technological functions of hydrolyzed whey concentrate in ice cream;Ukrainian Food Journal;2022-12

3. Enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream production;Ukrainian Food Journal;2021-06

4. A study on aroma release and perception of saffron ice cream using in-vitro and in-vivo approaches;Innovative Food Science & Emerging Technologies;2020-10

5. The use of whey protein extract for manufacture of a whipped frozen dairy dessert;Mljekarstvo;2018-10-11

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