Reduction of stale flavor development in low-heat skim milk powder via epicatechin addition

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 2, 2006, Pages 502-508

  Schwambach, Stacy L ^a   Peterson, Devin G ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

AEDA; Aroma; Epicatechin; Flavor; Nonfat dried milk; Reduction; Skim milk powder; Stale

Indexed keywords

CATECHIN; FAT;

ADULT; AGED; ANIMAL; ARTICLE; CHEMISTRY; DESICCATION; FOOD PRESERVATION; HEAT; HUMAN; MIDDLE AGED; MILK; ODOR; TASTE; TIME;

ADULT; AGED; ANIMALS; CATECHIN; DESICCATION; FATS; FOOD PRESERVATION; HEAT; HUMANS; MIDDLE AGED; MILK; ODORS; TASTE; TIME FACTORS;

EID: 33644499157     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0519764     Document Type: Article

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