Lactitol and β ‐cyclodextrin alleviate the intensity of goaty flavor
Author:
Affiliation:
1. Key Laboratory of Dairy Science, Ministry of Education, College of Food Science Northeast Agricultural University Harbin People's Republic of China
2. Heilongjiang Green Food Science Research Institute Harbin People's Republic of China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12304
Reference34 articles.
1. Goat milk in human nutrition
2. Fatty Acid Composition of Goat and Sheep Milk: Transformation during Yogurt Production
3. Physicochemical stability and in vitro digestibility of goat milk affected by freeze-thaw cycles
4. Functional comparison of breast milk, cow milk and goat milk based on changes in the intestinal flora of mice
5. Purification and identification of five novel antioxidant peptides from goat milk casein hydrolysates
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1. Screening of lactic acid bacteria with the ability to reduce goaty flavor related fatty acids in goat milk;International Journal of Food Microbiology;2024-10
2. The contributions of Pichia kudriavzevii EP1 to sourdough: Acid utilization, oligosaccharides and peptides production and aroma enhancement;Food Bioscience;2024-06
3. Capture modes evaluation of four flavor constituents in β-lactoglobulin by high-resolution mass spectrometry and molecular dynamics simulation approaches;Food Hydrocolloids;2023-12
4. Determination of the genotoxic effects of sweeteners, mannitol and lactitol;Journal of Environmental Science and Health, Part C;2023-10-02
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