Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review-Reference-Cited by-同舟云学术

Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review

Published:2022-07-28 Issue:4 Volume:75 Page:761-790
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Cheng Zeng¹²,O'Sullivan Maurice G²,Miao Song³⁴,Kerry Joseph P⁵,Kilcawley Kieran N¹²^ORCID

Affiliation:

1. Food Quality and Sensory Science Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland

2. Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland

3. Department of Food Chemistry and Technology Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland

4. China‐Ireland International Cooperation Centre for Food Material Science and Structure Design Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China

5. Food Packaging Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland

Funder

Teagasc

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12898

Reference180 articles.

1. An accurate quantitative method for the analysis of terpenes in milk fat by headspace solid-phase microextraction coupled to gas chromatography–mass spectrometry

2. Synergistic effect of temperature and pulsed electric field on inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in liquid egg yolk

3. Chemical instrumental analysis versus human evaluation to measure sensory properties of dairy products: What is fit for purpose?

4. Investigation of Volatile Compounds in Two Raspberry Cultivars by Two Headspace Techniques: Solid-Phase Microextraction/Gas Chromatography−Mass Spectrometry (SPME/GC−MS) and Proton-Transfer Reaction−Mass Spectrometry (PTR−MS)

5. Methodological issues in cross-cultural sensory and consumer research

Cited by 7 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. Recent advances on mulberry volatile flavor: A review;Journal of Food Composition and Analysis;2023-12

2. Functional butter for reduction of consumption risk and improvement of nutrition;Grain & Oil Science and Technology;2023-12

3. Butter from Different Species: Composition and Quality Parameters of Products Commercialized in the South of Spain;Animals;2023-11-18

4. Effect of thermal and nonthermal techniques on the physicochemical quality of high‐fat coconut cream;Journal of Food Process Engineering;2023-10-03

5. Lipid authentication of butter and margarine using Fourier transform infrared spectroscopy (FTIR);Measurement: Food;2023-09