Adam Croissant

Works (4)

Updated: July 10th, 2023 21:14

2011 article

Application of Sensory and Instrumental Volatile Analyses to Dairy Products

Croissant, A. E., Watson, D. M., & Drake, M. A. (2011, April 10). Annual Review of Food Science and Technology.

By: A. Croissant n, D. Watson n & M. Drake n

author keywords: descriptive sensory; flavor chemistry; instrumental analysis; sensory analysis; whey protein
MeSH headings : Chemical Phenomena; Chromatography, Gas / methods; Dairy Products / analysis; Food Handling; Food Preferences; Gas Chromatography-Mass Spectrometry; Humans; Milk Proteins / chemistry; Sensation; Solid Phase Extraction / methods; Volatile Organic Compounds / analysis; Volatile Organic Compounds / chemistry; Whey Proteins
topics (OpenAlex): Advanced Chemical Sensor Technologies; Biochemical Analysis and Sensing Techniques; Meat and Animal Product Quality
TL;DR: A review of whey protein flavor research is presented to demonstrate the range of techniques available for the investigation of food flavors, applicable to all food categories. (via Semantic Scholar)
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2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2009 article

The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate

Croissant, A. E., Kang, E. J., Campbell, R. E., Bastian, E., & Drake, M. A. (2009, November 19). Journal of Dairy Science.

By: A. Croissant*, E. Kang n, R. Campbell n, E. Bastian & M. Drake n

author keywords: whey protein concentrate; solid-phase microextraction; flavor; bleach
MeSH headings : Adult; Benzoyl Peroxide / chemistry; Bixaceae; Carotenoids / analysis; Color; Female; Food Technology / methods; Humans; Hydrogen Peroxide / chemistry; Male; Middle Aged; Milk Proteins / chemistry; Plant Extracts / analysis; Principal Component Analysis; Taste; Volatile Organic Compounds / analysis; Whey Proteins
topics (OpenAlex): Fermentation and Sensory Analysis; Meat and Animal Product Quality; Botanical Research and Applications
TL;DR: The results indicate that the bleaching of liquid whey may affect the flavor of WPC and that the type of bleaching agent used may affect WPC flavor. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2007 article

Chemical Properties and Consumer Perception of Fluid Milk from Conventional and Pasture-Based Production Systems

Croissant, A. E., Washburn, S. P., Dean, L. L., & Drake, M. A. (2007, October 22). Journal of Dairy Science.

By: A. Croissant n, S. Washburn n, L. Dean n & M. Drake*

author keywords: milk; flavor; pasture; sensory
MeSH headings : Animal Feed / analysis; Animals; Breeding; Cattle; Consumer Behavior; Dairying / methods; Diet / veterinary; Fatty Acids / analysis; Feeding Methods / veterinary; Female; Humans; Milk / chemistry; Milk / standards; Principal Component Analysis; Taste
topics (OpenAlex): Meat and Animal Product Quality; Milk Quality and Mastitis in Dairy Cows; Probiotics and Fermented Foods
TL;DR: Comparing the chemical and sensory properties of PB milk with conventional fluid milk from Jersey and Holstein cows and to evaluate consumer acceptance of those milks indicate distinct flavor and compositional differences between TMR and PB milks, but the differences were such that they did not affect consumer acceptance. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2005 article

Characterization of Dried Whey Protein Concentrate and Isolate Flavor

Whetstine, M. E. C., Croissant, A. E., & Drake, M. A. (2005, November 1). Journal of Dairy Science.

By: M. Whetstine n, A. Croissant n & M. Drake n

author keywords: whey protein concentrate; whey protein isolate; flavor
MeSH headings : Alcohols / analysis; Aldehydes / analysis; Chromatography, Gas; Fatty Acids / analysis; Gas Chromatography-Mass Spectrometry; Humans; Hydrogen-Ion Concentration; Ketones / analysis; Milk Proteins / chemistry; Milk Proteins / isolation & purification; Odorants / analysis; Smell; Taste; Vacuum; Volatilization; Water / analysis; Whey Proteins
topics (OpenAlex): Meat and Animal Product Quality; Protein Hydrolysis and Bioactive Peptides; Biochemical Analysis and Sensing Techniques
TL;DR: B baseline data on flavor and flavor sources in whey proteins will aid ongoing and future research and will help to identify the most appropriate whey ingredients to use to control or minimize flavor variability in Whey enhanced products. (via Semantic Scholar)
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UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

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