Controlling light oxidation flavor in milk by blocking riboflavin excitation wavelengths by interference

Journal of Food Science

Volumn 74, Issue 9, 2009, Pages

  Webster, J B ^a   Duncan, S E ^b   Marcy, J E ^b   O'Keefe, S F ^b  

^a Proposal Development Team   (United States)

^b VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

Light oxidation; Milk; Packaging; Riboflavin; Sensory

Indexed keywords

ALDEHYDE; N HEXANAL; N-HEXANAL; PENTANAL; RIBOFLAVIN; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FREEZING; HUMAN; LIGHT; MASS FRAGMENTOGRAPHY; METHODOLOGY; MILK; OXIDATION REDUCTION REACTION; RADIATION EXPOSURE; SPECTROFLUOROMETRY; SPECTROPHOTOMETRY; STANDARD; TASTE; TIME; PROCEDURES; RADIATION RESPONSE; STANDARDS;

ALDEHYDES; ANIMALS; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FOOD TECHNOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; LIGHT; MILK; OXIDATION-REDUCTION; REFRIGERATION; RIBOFLAVIN; SPECTROMETRY, FLUORESCENCE; SPECTROPHOTOMETRY; TASTE; TIME FACTORS; VOLATILE ORGANIC COMPOUNDS;

EID: 70449499462     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01336.x     Document Type: Article

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