Iris W. Liaw

Works (2)

Updated: July 5th, 2023 15:48

2011 article

Comparison of the Flavor Chemistry and Flavor Stability of Mozzarella and Cheddar Wheys

Liaw, I. W., Miracle, R. E., Jervis, S. M., Listiyani, M. A. D., & Drake, M. A. (2011, October 1). Journal of Food Science.

By: I. Liaw n, R. Miracle n, S. Jervis n, M. Listiyani n & M. Drake n

author keywords: Cheddar; flavor chemistry; gas chromatography-olfactometry; liquid whey; Mozzarella
MeSH headings : Adult; Aldehydes / analysis; Butyric Acid / analysis; Cheese / analysis; Female; Food Analysis / methods; Food Handling / methods; Gas Chromatography-Mass Spectrometry / methods; Humans; Ketones / analysis; Male; Odorants / analysis; Taste; United States; Volatile Organic Compounds / analysis; Young Adult
topics (OpenAlex): Meat and Animal Product Quality; Proteins in Food Systems; Sensory Analysis and Statistical Methods
TL;DR: Results suggest that similar compounds in different concentrations comprise the flavor of these 2 whey sources and that steps should be taken to minimize lipid oxidation during fluid whey processing. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2010 article

The Impact of Antioxidant Addition on Flavor of Cheddar and Mozzarella Whey and Cheddar Whey Protein Concentrate

Liaw, I. W., Eshpari, H., Tong, P. S., & Drake, M. A. (2010, August 1). Journal of Food Science.

By: I. Liaw n, H. Eshpari n, P. Tong n & M. Drake n

author keywords: antioxidant; Cheddar; liquid whey; Mozzarella
MeSH headings : Adult; Aldehydes / analysis; Aldehydes / chemistry; Antioxidants; Ascorbic Acid; Dairy Products / analysis; Dietary Fats; Female; Food Handling; Gas Chromatography-Mass Spectrometry; Humans; Male; Milk Proteins / analysis; Milk Proteins / chemistry; Principal Component Analysis; Protein Hydrolysates; Sensation; Solid Phase Microextraction; Taste; Time Factors; Volatile Organic Compounds / analysis; Volatile Organic Compounds / chemistry; Whey Proteins; Young Adult
topics (OpenAlex): Protein Hydrolysis and Bioactive Peptides; Meat and Animal Product Quality; Proteins in Food Systems
TL;DR: The results from this study suggest that addition of an antioxidant to liquid whey prior to further processing may be beneficial to minimize flavor of spray-dried whey protein. (via Semantic Scholar)
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UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

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