Volatile organic compounds of a Swiss cheese slurry system with and without added reduced glutathione, compared with commercial Swiss cheese

Author:

Castada Hardy Z.ORCID,Harper W. James,Barringer Sheryl AnnORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference23 articles.

1. Formation of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone through Maillard reaction based on pentose sugars;Blank;Journal of Agricultural and Food Chemistry,1996

2. Variability of volatile organic compounds during the manufacture of Swiss-type cheese using selected ion flow tube mass spectrometry;Castada;Bulletin of International Dairy Federation,2014

3. Headspace quantification of pure and aqueous solutions of binary mixtures of key volatile organic compounds in Swiss cheese using selected ion flow tube mass spectrometry;Castada;Rapid Communications in Mass Spectrometry,2015

4. Lipolysis and catabolism of fatty acids in cheese;Collins,2004

5. Production of volatile sulfur compounds in Cheddar cheese slurries;Dias;International Dairy Journal,1999

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