Influence of heating and acidification on the flavor of whey protein isolate

Journal of Dairy Science

Volumn 96, Issue 3, 2013, Pages 1366-1379

  White, S S ^a   Fox, K M ^a   Jervis, S M ^a   Drake, M A ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Acidification heat treatment; Flavor; Lecithin; Whey protein isolate

Indexed keywords

ACID; FATTY ACID; MILK PROTEIN; PHOSPHATIDYLCHOLINE; VOLATILE FATTY ACID; WHEY PROTEIN;

ARTICLE; BEVERAGE; FOOD HANDLING; FOOD QUALITY; HEAT; MASS FRAGMENTOGRAPHY; METABOLISM; METHODOLOGY;

ACIDS; BEVERAGES; FATTY ACIDS, NONESTERIFIED; FATTY ACIDS, VOLATILE; FOOD QUALITY; FOOD TECHNOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HOT TEMPERATURE; LECITHINS; MILK PROTEINS;

CUCUMIS SATIVUS;

EID: 84874309929     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2012-5935     Document Type: Article

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