Correlation between sensory properties and peptides derived from hydrolysed-lactose UHT milk during storage

International Dairy Journal

Volumn 68, Issue , 2017, Pages 23-31

  Nielsen, Søren D ^a   Jansson, Therese ^a   Le, Thao T ^a   Jensen, Sidsel ^a   Eggers, Nina ^a   Rauh, Valentin ^b   Sundekilde, Ulrik K ^a   Sørensen, John ^b   Andersen, Henrik J ^b   Bertram, Hanne C ^a   Larsen, Lotte B ^a  

^a AARHUS UNIVERSITY   (Denmark)

^b Arla Foods   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

ENZYME ACTIVITY; HYDROLYSIS; MOLECULAR BIOLOGY; PEPTIDES; PROTEINS; PROTEOLYSIS; SENSORY PERCEPTION; SUGARS;

LACTOSE HYDROLYSIS; NON-ENZYMATIC; SENSORY CHARACTERISTICS; SENSORY DESCRIPTIVE ANALYSIS; SENSORY PROPERTIES; STORAGE CONDITION; STORAGE PERIODS; ULTRAHIGH TEMPERATURE;

SENSORY ANALYSIS;

EID: 85009724416     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2016.12.013     Document Type: Article

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