S. E. Zevchak

Works (1)

Updated: July 5th, 2023 15:51

2009 article

The Impact of Agglomeration and Storage on Flavor and Flavor Stability of Whey Protein Concentrate 80% and Whey Protein Isolate

Wright, B. J., Zevchak, S. E., Wright, J. M., & Drake, M. A. (2009, January 1). Journal of Food Science.

By: B. Wright n, S. Zevchak n, J. Wright n & M. Drake n

author keywords: agglomeration; flavor; storage; whey protein; WPC; WPI
MeSH headings : Adult; Aldehydes / analysis; Consumer Behavior; Fatty Acids / analysis; Female; Food Preservation / methods; Gas Chromatography-Mass Spectrometry; Humans; Male; Middle Aged; Milk Proteins / analysis; Odorants / analysis; Solid Phase Microextraction; Taste; Temperature; Time Factors; Volatilization; Whey Proteins
topics (OpenAlex): Proteins in Food Systems; Meat and Animal Product Quality; Sensory Analysis and Statistical Methods
TL;DR: It is indicated that the optimum shelf life at 21 degrees C for nonagglomerated whey proteins is 12 to 15 mo and 8 to 12 mo for agglomerated wheys, while trained panelists detected differences among beverages and rehydrated proteins earlier. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

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