Andrea J. Krause

Works (3)

Updated: July 23rd, 2023 18:50

2008 article

The Effect of Refrigerated and Frozen Storage on Butter Flavor and Texture

Krause, A. J., Miracle, R. E., Sanders, T. H., Dean, L. L., & Drake, M. A. (2008, January 24). Journal of Dairy Science.

By: A. Krause n, R. Miracle n, T. Sanders*, L. Dean* & M. Drake n

author keywords: butter; storage; butter quality; oxidative stability
MeSH headings : Butter / analysis; Butter / standards; Color; Fatty Acids / analysis; Female; Food Handling / methods; Freezing; Humans; Male; Refrigeration; Taste
topics (OpenAlex): Food Quality and Safety Studies; Fermentation and Sensory Analysis; Food Chemistry and Fat Analysis
TL;DR: Refrigerated butter quarters exhibited refrigerator/stale off-flavors concurrent with increased levels of oxidation within 6 mo of refrigerated storage, and similar trends were observed for refrigerated bulk butter after 9 mo. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2007 article

Effect of Cold Storage and Packaging Material on the Major Aroma Components of Sweet Cream Butter

Lozano, P. R., Miracle, E. R., Krause, A. J., Drake, M., & Cadwallader, K. R. (2007, August 17). Journal of Agricultural and Food Chemistry.

By: P. Lozano n, E. Miracle n, A. Krause n, M. Drake n & K. Cadwallader  n

author keywords: butter; flavor; aroma; storage; wrapping material; styrene migration
MeSH headings : Butter / analysis; Chromatography, Gas; Cold Temperature; Food Packaging / instrumentation; Food Preservation / methods; Humans; Odorants / analysis; Smell; Taste
topics (OpenAlex): Fermentation and Sensory Analysis; Meat and Animal Product Quality; Sensory Analysis and Statistical Methods
TL;DR: Foil wrapping material performed better than wax parchment paper in preventing styrene migration into butter and in minimizing the formation of lipid oxidation and hydroxyl acid products that contribute to the loss of fresh butter flavor. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2007 article

Identification of the Characteristics That Drive Consumer Liking of Butter

Krause, A. J., Lopetcharat, K., & Drake, M. A. (2007, April 12). Journal of Dairy Science.

By: A. Krause*, K. Lopetcharat n & M. Drake n

author keywords: butter; flavor; consumer preference; segmentation
MeSH headings : Age Factors; Butter / analysis; Consumer Behavior; Focus Groups; Humans; Least-Squares Analysis; Margarine / analysis; Principal Component Analysis; Sensation; Sex Factors; Taste
topics (OpenAlex): Sensory Analysis and Statistical Methods; Biochemical Analysis and Sensing Techniques; Meat and Animal Product Quality
TL;DR: Sensory expectations of butter vary among consumers, and butters with specific sensory characteristics could be marketed to specific target market segments. (via Semantic Scholar)
UN Sustainable Development Goals Color Wheel
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

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