Oxidative quality of dairy powders: Influencing factors and analysis
Lipid oxidation (LO) is a primary cause of quality deterioration in fat-containing dairy
powders and is often used as an estimation of a products shelf-life and consumer …
powders and is often used as an estimation of a products shelf-life and consumer …
Development of a headspace solid-phase microextraction gas chromatography mass spectrometry method for the quantification of volatiles associated with lipid …
Lipid oxidation is a major contributor to the deterioration of the sensory quality of fat-
containing dairy powders. Hydroperoxides are the primary oxidation products from …
containing dairy powders. Hydroperoxides are the primary oxidation products from …
The chemical composition, production technology, authentication, and QC analysis of dried milk
Milk powders (MPs) have become one of the most significant dairy products consumed
globally; consequently, ensuring product quality and safety is critical. It is expected that …
globally; consequently, ensuring product quality and safety is critical. It is expected that …
The effect of intense pulsed light on the sensory properties of nonfat dry milk
Our objectives were to examine (1) how intense pulsed light (IPL) processing parameters
(exposure time and initial temperature) affected aroma, flavor, and mouthfeel of nonfat dry …
(exposure time and initial temperature) affected aroma, flavor, and mouthfeel of nonfat dry …
[HTML][HTML] Safety and quality aspects of whole and skimmed milk powders
AS Ibrahim, MF Saad, NM Hafiz - Acta Scientiarum Polonorum …, 2021 - food.actapol.net
Background. Nowadays, dried milk products are highly traded and consumed all over the
world, so we aimed in this study to evaluate to what extent whole and skim milk powders are …
world, so we aimed in this study to evaluate to what extent whole and skim milk powders are …
The Flavour of Dairy Proteins
RJ McGorrin - 2023 - books.rsc.org
Dairy proteins are widely used as ingredients in foods and beverages, and their
consumption is growing. Dairy protein ingredients are added to foods to impart …
consumption is growing. Dairy protein ingredients are added to foods to impart …
[PDF][PDF] Oxidative Quality of Dairy Powders: Influencing Factors and Analysis. Foods 2021, 10, 2315
HJ Clarke, WP McCarthy, MG O'Sullivan, JP Kerry… - 2021 - academia.edu
Lipid oxidation (LO) is a primary cause of quality deterioration in fat-containing dairy
powders and is often used as an estimation of a products shelf-life and consumer …
powders and is often used as an estimation of a products shelf-life and consumer …
Soy Protein Flavours
J Li, X Li, T Di, X Pang - 2023 - books.rsc.org
Soybeans [Glycine max (L.) Merr.] are one of the most widely grown and consumed legumes
in the world. They originated in northern China and have been cultivated for more than 5000 …
in the world. They originated in northern China and have been cultivated for more than 5000 …
Optimization on Maltodextrin Concentration and Inlet Spray Drying Temperature in Producing Edamame (Glycine max L. Merr.) Milk Powder: Nutritional and …
Edamame powdered milk products have not produced on an industrial scale until the
present. It is an excellent opportunity to develop nutrient-rich edamame to become a product …
present. It is an excellent opportunity to develop nutrient-rich edamame to become a product …
[PDF][PDF] Sensory evaluation of various skim milk and whole milk powders in Kashmir division
The current investigation was undertaken with the aim to evaluate the quality of milk
powders in Kashmir Valley for characterizing its sensory attributes. The sensory evaluation …
powders in Kashmir Valley for characterizing its sensory attributes. The sensory evaluation …