Impact of oxidized off-flavor of ice cream prepared from milk fat

JAOCS, Journal of the American Oil Chemists' Society

Volumn 81, Issue 5, 2004, Pages 455-460

  Shiota, M ^a,c   Takahashi, N ^b   Konishi, H ^b   Yoshioka, T ^c  

^a Dairy Foods Plan/Devmt Department   (Japan)

^b Product Planning Department

^c SNOW BRAND MILK PRODUCTS CO LTD   (Japan)

Author keywords

Hexanal; Ice cream; Photooxidative stability; Sensory evaluation; Trans 2 decenal; Volatile aldehyde

Indexed keywords

CORRELATION METHODS; FLUORESCENCE; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; OILS AND FATS; OXIDATION; QUALITY CONTROL; STABILITY;

ICE CREAMS; PHOTOOXIDATIVE STABILITY; SENSORY EVALUATION;

DAIRY PRODUCTS;

EID: 3042590315     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-004-0922-7     Document Type: Article

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