Flavour Analysis of Stirred Yoghurt with Cheddar Cheese Adding into Milk-Reference-Cited by-同舟云学术

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Flavour Analysis of Stirred Yoghurt with Cheddar Cheese Adding into Milk

Published:2014 Issue:5 Volume:20 Page:939-946
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Li Sha,Ma Chengjie,Liu Zhenmin,Gong Guangyu,Xu Zhiping,Xu Aicai,Hua Baozhen

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference32 articles.

1. Alonso, L. and Fraga, M.J. (2001). Simple and rapid analysis for quantitation of the most important volatile flavour compounds in yogurt by headspace gas chromatography - mass spectrometry. J. Chromatogr. Sci., 39, 297-300.

2. Ampuero, S. and Bosset, J.O. (2003). The electronic nose applied to dairy products: a review. Sens. Actuators B, 94, 1-12.

3. Baldwin, E.A., Bai, J., Plotto, A., and Dea, S. (2011). Electronic nose and tongue: applications for the food and pharmaceutical industries. Sens., 11, 4744-4766.

4. Bütikofer, U., Meyer, J., Sieber, R., and Wechsler, D. (2007). Quantification of the angiotensin-converting enzyme-inhibiting tripeptides Val-Pro-Pro and Ile-Pro-Pro in hard, semi-hard and soft cheeses. Int. Dairy J., 17, 968-975.

5. Cliff, M.A., Fan, L., Sanford, K., Stanich, K., Doucette, C., and Raymond, N. (2013). Descriptive analysis and early-stage consumer acceptance of yogurts fermented with carrot juice. J. Dairy Sci., 96, 4160-4172.

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