Formation of the oxidized flavor compounds at different heat treatment and changes in the oxidation stability of milk-Reference-Cited by-同舟云学术

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Formation of the oxidized flavor compounds at different heat treatment and changes in the oxidation stability of milk

Published:2018-11-13 Issue:1 Volume:7 Page:238-246
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Li Yan H.¹^ORCID,Wang Wei J.²,Zhang Fan¹,Shao Zhi Peng¹,Guo Liang¹

Affiliation:

1. College of Food Science and Biotechnology Engineering; Zhejiang Gongshang University; Hangzhou China

2. Research & Development Institute; Zhejiang Yi Ming Food Co. Ltd.; Wenzhou China

Funder

Natural Science Foundation of Zhejiang Province

Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition

National Natural Science Foundation of the People's Republic of China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.874/fullpdf

Reference35 articles.

1. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria;Almeida;LWT - Food Science and Technology,2009

2. Aroma compounds of fresh milk from New Zealand cows fed different diets;Bendall;Journal of Agricultural and Food Chemistry,2001

3. Effect of heat treatment on the stability of milk fat globules;Boekel;Milchwissenschaft,1991

4. Volatile fraction of milk: Comparison between purge and trap and solid phase microextraction techniques;Contarini;Journal of Agricultural and Food Chemistry,2002

5. Influence of heat treatment on the volatile compounds of milk;Contarini;Journal of Agricultural and Food Chemistry,1997

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