-
1
-
-
36749050226
-
The flavor and flavor stability of skim and whole milk powders
-
Cadwallader, K.R., Drake, M.A., McGorrin, R., Eds.; ACS Publishing: Washington, DC, USA
-
Whetstine, M.E.C.; Drake, M.A. The flavor and flavor stability of skim and whole milk powders. In Flavor of Dairy Products; Cadwallader, K.R., Drake, M.A., McGorrin, R., Eds.; ACS Publishing: Washington, DC, USA, 2007; pp. 217-251.
-
(2007)
Flavor of Dairy Products
, pp. 217-251
-
-
Whetstine, M.E.C.1
Drake, M.A.2
-
2
-
-
0001259291
-
Storage stability of whole milk powder: Effects of process and storage conditions on product properties
-
Van Mil, P.J.J.M.; Jans, J.A. Storage stability of whole milk powder: Effects of process and storage conditions on product properties. Neth. Milk Dairy J. 1991, 5, 145-167.
-
(1991)
Neth. Milk Dairy J.
, vol.5
, pp. 145-167
-
-
Van Mil, P.J.J.M.1
Jans, J.A.2
-
3
-
-
69749103634
-
Flavor variability and flavor stability of U.S.-produced whole milk powder
-
Lloyd, M.A.; Drake, M.A.; Gerard, P.D. Flavor variability and flavor stability of U.S.-produced whole milk powder. J. Food Sci. 2009, 74, 334-343.
-
(2009)
J. Food Sci.
, vol.74
, pp. 334-343
-
-
Lloyd, M.A.1
Drake, M.A.2
Gerard, P.D.3
-
4
-
-
0031463816
-
Early prediction of the shelf-life of medium-heat whole milk powders using stepwise multiple regression and principal component analysis
-
Nielsen, B.R.; Stapelfeldt, H.; Skibsted, L.H. Early prediction of the shelf-life of medium-heat whole milk powders using stepwise multiple regression and principal component analysis. Int. Dairy J. 1997, 7, 341-348.
-
(1997)
Int. Dairy J.
, vol.7
, pp. 341-348
-
-
Nielsen, B.R.1
Stapelfeldt, H.2
Skibsted, L.H.3
-
5
-
-
0000783137
-
Effect of feed on flavor in dairy foods
-
Urbach, G. Effect of feed on flavor in dairy foods. J. Dairy Sci. 1990, 73, 3639-3650.
-
(1990)
J. Dairy Sci.
, vol.73
, pp. 3639-3650
-
-
Urbach, G.1
-
6
-
-
33847214570
-
Seasonal variation in the odour characteristics of whole milk powder
-
Biolatto, A.; Grigioni, G.; Irurueta, M.; Sancho, A.M.; Taverna, M.; Pensel, N. Seasonal variation in the odour characteristics of whole milk powder. Food Chem. 2007, 103, 960-967.
-
(2007)
Food Chem
, vol.103
, pp. 960-967
-
-
Biolatto, A.1
Grigioni, G.2
Irurueta, M.3
Sancho, A.M.4
Taverna, M.5
Pensel, N.6
-
7
-
-
0344301892
-
Effect of heat treatment, water activity and storage temperature on the oxidative stability of whole milk powder
-
Stapelfeldt, H.; Nielsen, B.R.; Skibsted, L.H. Effect of heat treatment, water activity and storage temperature on the oxidative stability of whole milk powder. Int. Dairy J. 1997, 7, 331-339.
-
(1997)
Int. Dairy J.
, vol.7
, pp. 331-339
-
-
Stapelfeldt, H.1
Nielsen, B.R.2
Skibsted, L.H.3
-
8
-
-
17144410040
-
Effect of spray-dryer operating variables on the whole milk powder quality
-
Birchal, V.S.; Passos, M.L.; Wildhagen, G.R.S.; Mujumdar, A.S. Effect of spray-dryer operating variables on the whole milk powder quality. Dry. Technol. 2005, 23, 611-636.
-
(2005)
Dry. Technol.
, vol.23
, pp. 611-636
-
-
Birchal, V.S.1
Passos, M.L.2
Wildhagen, G.R.S.3
Mujumdar, A.S.4
-
9
-
-
85025209915
-
Flavor changes in whole milk powder during storage. III. Relationships between flavor properties and volatile compounds
-
Hall, G.; Andersson, J. Flavor changes in whole milk powder during storage. III. Relationships between flavor properties and volatile compounds. J. Food Qual. 1985, 7, 237-253.
-
(1985)
J. Food Qual.
, vol.7
, pp. 237-253
-
-
Hall, G.1
Andersson, J.2
-
10
-
-
0039552256
-
Effect of preheat treatment and storage on the properties of whole milk powder-changes in sensory properties
-
Baldwin, A.J.; Cooper, H.R.; Palmer, K.C. Effect of preheat treatment and storage on the properties of whole milk powder-changes in sensory properties. Neth. Milk Dairy J. 1991, 45, 97-116.
-
(1991)
Neth. Milk Dairy J.
, vol.45
, pp. 97-116
-
-
Baldwin, A.J.1
Cooper, H.R.2
Palmer, K.C.3
-
11
-
-
67649221076
-
Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder
-
Lloyd, M.A.; Hess, S.J.; Drake, M.A. Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder. J. Dairy Sci. 2009, 92, 2409-2422.
-
(2009)
J. Dairy Sci.
, vol.92
, pp. 2409-2422
-
-
Lloyd, M.A.1
Hess, S.J.2
Drake, M.A.3
-
12
-
-
33745253932
-
Oxidation stability of the lipid fraction in milk powder formulas
-
Romeu-Nadal, M.; Chavez-Servin, J.L.; Castellote, A.I.; Rivero, M.; Lopez-Sabater, M.C. Oxidation stability of the lipid fraction in milk powder formulas. Food Chem. 2007, 100, 756-763.
-
(2007)
Food Chem
, vol.100
, pp. 756-763
-
-
Romeu-Nadal, M.1
Chavez-Servin, J.L.2
Castellote, A.I.3
Rivero, M.4
Lopez-Sabater, M.C.5
-
13
-
-
0037021639
-
Volatile fraction of milk: Comparison between purge and trap and solid phase microextraction techniques
-
Contarini, G.; Povolo, M. Volatile fraction of milk: Comparison between purge and trap and solid phase microextraction techniques. J. Agric. Food Chem. 2002, 50, 7350-7355.
-
(2002)
J. Agric. Food Chem.
, vol.50
, pp. 7350-7355
-
-
Contarini, G.1
Povolo, M.2
-
14
-
-
78751629291
-
Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurisation and their correlation to sensory analysis
-
Hougaard, A.B.; Vestergaard, J.S.; Varming, C.; Bredie, W.L.P.; Ipsen, R.H. Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurisation and their correlation to sensory analysis. Int. J. Dairy Technol. 2011, 64, 34-44.
-
(2011)
Int. J. Dairy Technol.
, vol.64
, pp. 34-44
-
-
Hougaard, A.B.1
Vestergaard, J.S.2
Varming, C.3
Bredie, W.L.P.4
Ipsen, R.H.5
-
15
-
-
16244382873
-
Effect of preheating and other process parameters on whey protein reactions during skim milk powder manufacture
-
Oldfield, D.J.; Taylor, M.W.; Singh, H. Effect of preheating and other process parameters on whey protein reactions during skim milk powder manufacture. Int. Dairy J. 2005, 15, 501-511.
-
(2005)
Int. Dairy J.
, vol.15
, pp. 501-511
-
-
Oldfield, D.J.1
Taylor, M.W.2
Singh, H.3
-
16
-
-
84987826577
-
Flavor changes in whole milk powder during storage. ?. The kinetics of the formation of volatile fat oxidation products and other volatile compounds
-
Hall, G.; Andersson, J.; Lingnert, H.; Olofsson, B. Flavor changes in whole milk powder during storage. ?. The kinetics of the formation of volatile fat oxidation products and other volatile compounds. J. Food Qual. 1985, 7, 153-190.
-
(1985)
J. Food Qual.
, vol.7
, pp. 153-190
-
-
Hall, G.1
Andersson, J.2
Lingnert, H.3
Olofsson, B.4
-
17
-
-
27744456807
-
Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography
-
Vazquez-Landaverde, P.A.; Velazquez, G.; Torres, J.A.; Qian, M.C. Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography. J. Dairy Sci. 2005, 88, 3764-3772.
-
(2005)
J. Dairy Sci.
, vol.88
, pp. 3764-3772
-
-
Vazquez-Landaverde, P.A.1
Velazquez, G.2
Torres, J.A.3
Qian, M.C.4
-
18
-
-
0001677567
-
Lipid degradation products and flavour
-
Morton, I.D., Macleod, A.J., Eds.; Elsevier Scientific Publishing Company: Amsterdam, The Netherlands
-
Grosch, W. Lipid degradation products and flavour. In Food Flavor; Morton, I.D., Macleod, A.J., Eds.; Elsevier Scientific Publishing Company: Amsterdam, The Netherlands, 1982; pp. 325-385.
-
(1982)
Food Flavor
, pp. 325-385
-
-
Grosch, W.1
-
19
-
-
34250103394
-
Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid
-
Ullrich, F.; Grosch, W. Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid. Z. Lebensm. Unters. Forsch. 1987, 184, 277-282.
-
(1987)
Z. Lebensm. Unters. Forsch.
, vol.184
, pp. 277-282
-
-
Ullrich, F.1
Grosch, W.2
-
20
-
-
0002377786
-
The flavour of milk and dairy products: I. Milk of different kinds, milk powder, butter and cream
-
Nursten, H.E. The flavour of milk and dairy products: I. Milk of different kinds, milk powder, butter and cream. Int. J. Dairy Technol. 1997, 50, 48-56.
-
(1997)
Int. J. Dairy Technol.
, Issue.50
, pp. 48-56
-
-
Nursten, H.E.1
-
21
-
-
40649083488
-
A change in antioxidative capacity as a measure of onset to oxidation in pasteurized milk
-
Smet, K.; Raes, K.; de Block, J.; Herman, L.; Dewettinck, K.; Coudijzer, K. A change in antioxidative capacity as a measure of onset to oxidation in pasteurized milk. Int. Dairy J. 2008, 18, 520-530.
-
(2008)
Int. Dairy J.
, vol.18
, pp. 520-530
-
-
Smet, K.1
Raes, K.2
De Block, J.3
Herman, L.4
Dewettinck, K.5
Coudijzer, K.6
-
22
-
-
1542680881
-
Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk
-
Calligaris, S.; Manzocco, L.; Anese, M.; Nicoli, M.C. Effect of heat-treatment on the antioxidant and pro-oxidant activity of milk. Int. Dairy J. 2004, 14, 421-427.
-
(2004)
Int. Dairy J.
, vol.14
, pp. 421-427
-
-
Calligaris, S.1
Manzocco, L.2
Anese, M.3
Nicoli, M.C.4
-
24
-
-
25444440335
-
Temperature effect on lactose crystallization, Maillard reactions, and lipid oxidation in whole milk powder
-
Thomsen, M.K.; Lauridsen, L.; Skibsted, L.H.; Risbo, J. Temperature effect on lactose crystallization, Maillard reactions, and lipid oxidation in whole milk powder. J. Agric. Food Chem. 2005, 53, 7082-7090.
-
(2005)
J. Agric. Food Chem.
, vol.53
, pp. 7082-7090
-
-
Thomsen, M.K.1
Lauridsen, L.2
Skibsted, L.H.3
Risbo, J.4
-
25
-
-
77952738134
-
Fat supramolecular structure in fat-filled dairy powders: A tool to adjust spray-drying temperatures
-
Vignolles, M.L.; Lopez, C.; Le Floch-Fouere, C.; Ehrhardt, J.J.; Mejean, S.; Jeantet, R.; Schuck, P. Fat supramolecular structure in fat-filled dairy powders: a tool to adjust spray-drying temperatures. Dairy Sci. Technol. 2010, 90, 287-300.
-
(2010)
Dairy Sci. Technol.
, vol.90
, pp. 287-300
-
-
Vignolles, M.L.1
Lopez, C.2
Le Floch-Fouere, C.3
Ehrhardt, J.J.4
Mejean, S.5
Jeantet, R.6
Schuck, P.7
-
26
-
-
34848845266
-
Free fat, surface fat and dairy powders: Interactions between process and product
-
Vignolles, M.L.; Jeantet, R.; Lopez, C.; Schuck, P. Free fat, surface fat and dairy powders: Interactions between process and product. Lait 2007, 87, 187-236.
-
(2007)
Lait
, vol.87
, pp. 187-236
-
-
Vignolles, M.L.1
Jeantet, R.2
Lopez, C.3
Schuck, P.4
-
27
-
-
0036852978
-
Chemical changes in bovine milk fat globule membrane caused by heat treatment and homogenization of whole milk
-
Lee, S.J.; Sherbon, J.W. Chemical changes in bovine milk fat globule membrane caused by heat treatment and homogenization of whole milk. J. Dairy Res. 2002, 69,555-567.
-
(2002)
J. Dairy Res.
, vol.69
, pp. 555-567
-
-
Lee, S.J.1
Sherbon, J.W.2
-
28
-
-
21444435314
-
Milk protein-carrageenan interactions
-
Drohan, D.D.; Tziboula, A.; McNulty, D.; Horne, D.S. Milk protein-carrageenan interactions. Food Hydrocoll. 1997, 11, 101-107.
-
(1997)
Food Hydrocoll
, vol.11
, pp. 101-107
-
-
Drohan, D.D.1
Tziboula, A.2
McNulty, D.3
Horne, D.S.4
-
29
-
-
55549096726
-
Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria. LWT-Food Sci
-
Almeida, K.E.; Tamime, A.Y.; Oliveira, M.N. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria. LWT-Food Sci. Technol. 2009, 42, 672-678.
-
(2009)
Technol
, vol.42
, pp. 672-678
-
-
Almeida, K.E.1
Tamime, A.Y.2
Oliveira, M.N.3
-
30
-
-
0033837934
-
The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese
-
Guinee, T.P.; Auty, M.A.E.; Fenelon, M.A. The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese. Int. Dairy J. 2000, 10, 277-288.
-
(2000)
Int. Dairy J.
, vol.10
, pp. 277-288
-
-
Guinee, T.P.1
Auty, M.A.E.2
Fenelon, M.A.3
-
31
-
-
56949108137
-
Evaluation of antioxidant capacity and aroma quality of breast milk
-
Li, W.; Hosseinian, F.S.; Tsopmo, A.; Friel, J.K.; Beta, T. Evaluation of antioxidant capacity and aroma quality of breast milk. J. Nutr. 2009, 25, 105-114.
-
(2009)
J. Nutr.
, vol.25
, pp. 105-114
-
-
Li, W.1
Hosseinian, F.S.2
Tsopmo, A.3
Friel, J.K.4
Beta, T.5
-
32
-
-
64249094669
-
Oxidative stability of UHT milk as influenced by fatty acid composition and packaging
-
Smet, K.; de Block, J.; de Campeneere, S.; de Brabander, D.; Herman, L.; Raes, K.; Dewettinck, K.; Coudijzer, K. Oxidative stability of UHT milk as influenced by fatty acid composition and packaging. Int. Dairy J. 2009, 19, 372-379.
-
(2009)
Int. Dairy J.
, vol.19
, pp. 372-379
-
-
Smet, K.1
De Block, J.2
De Campeneere, S.3
De Brabander, D.4
Herman, L.5
Raes, K.6
Dewettinck, K.7
Coudijzer, K.8
|