Works (9)
Updated: July 5th, 2023 21:21
2017 journal article
Short communication: Sensitive detection of norbixin in dried dairy ingredients at concentrations of less than 1 part per billion
JOURNAL OF DAIRY SCIENCE, 100(11), 8754–8758.
author keywords: norbixin; annatto; whey; high performance liquid chromatography
MeSH headings : Animals; Bixaceae / chemistry; Carotenoids / chemistry; Food Analysis / methods; Plant Extracts / chemistry; Sensitivity and Specificity; Solid Phase Extraction; Taste; Whey Proteins / chemistry
TL;DR:
The developed method provides detection and quantification of norbixin for dairy ingredients that have a concentration of <1 ppb and had similar performance to the established method for whey proteins and permeates but was also able to detect norbIXin in powdered lactose samples.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2017 journal article
The effect of homogenization pressure on the flavor and flavor stability of whole milk powder
JOURNAL OF DAIRY SCIENCE, 100(7), 5195–5205.
author keywords: homogenization; flavor; whole milk powder
MeSH headings : Animals; Desiccation; Flavoring Agents; Food Handling / methods; Food, Preserved; Milk / chemistry; Milk Proteins / analysis; Taste
TL;DR:
Off-flavors were decreased with increased homogenization pressures in WMP due to the decrease in free fat, and manufacturers should carefully evaluate these parameters during ingredient manufacture to decrease off-flavor intensities.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2016 journal article
Condensed milk storage and evaporation affect the flavor of nonfat dry milk
JOURNAL OF DAIRY SCIENCE, 99(12), 9586–9597.
author keywords: nonfat; dry milk; unit operations; flavor
MeSH headings : Animals; Desiccation; Flavoring Agents; Food Handling; Milk; Taste
TL;DR:
Results demonstrate that off-flavors are significantly reduced when RO is used in place of E and storage of condensed milk is avoided.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2016 article
Improvement of the functional properties of whey protein hydrolysate by conjugation with maltodextrin
Mulcahy, E. M., Park, C. W., Drake, M. A., Mulvihill, D. M., & James A. O'Mahony. (2016, September). INTERNATIONAL DAIRY JOURNAL, Vol. 60, pp. 47–54.
manuscript.elsevier.com (publisher PDF)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2016 journal article
Short communication: The effect of liquid storage on the flavor of whey protein concentrate
JOURNAL OF DAIRY SCIENCE, 99(6), 4303–4308.
author keywords: whey protein; flavor; bleaching; storage
MeSH headings : Animals; Color; Flavoring Agents; Hydrogen Peroxide; Milk Proteins; Taste; Whey Proteins
TL;DR:
Results confirm that liquid storage increases off-flavors in spray-dried protein but to a variable degree, depending on whether bleaching has been applied, and if liquid storage is necessary, bleached WPC80 should be stored as liquid whey and unbleaching WPC 80 should be storage as liquid WPC to mitigate off- Flavors.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2016 journal article
The effect of spray-drying parameters on the flavor of nonfat dry milk and milk protein concentrate 70%
JOURNAL OF DAIRY SCIENCE, 99(12), 9598–9610.
author keywords: nonfat dry milk; milk protein concentrate; process parameter; flavor
MeSH headings : Animals; Flavoring Agents; Food Handling; Milk / chemistry; Milk Proteins; Taste
TL;DR:
Results demonstrate that increasing inlet temperatures and solids concentration during spray drying decrease off-flavor intensities in NFDM and MPC70 even though the heat treatment is greater compared with low temperature and low solids.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2014 review
The Distribution of Fat in Dried Dairy Particles Determines Flavor Release and Flavor Stability
[Review of ]. JOURNAL OF FOOD SCIENCE, 79(4), R452–R459.
author keywords: dairy powders; flavor; free fat; lipid oxidation; spray drying
MeSH headings : Animals; Beverages; Dairy Products / analysis; Desiccation; Diet; Dietary Fats; Emulsions; Flavoring Agents; Humans; Lipid Peroxidation; Milk / chemistry; Milk Proteins; Powders; Taste; Whey Proteins
TL;DR:
In this review, some hypotheses for the role of surface free fat on the flavor of dried dairy ingredients are presented along with proposed mechanisms.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2014 journal article
The Effect of Feed Solids Concentration and Inlet Temperature on the Flavor of Spray Dried Whey Protein Concentrate
JOURNAL OF FOOD SCIENCE, 79(1), C19–C24.
author keywords: flavor; free fat; whey protein
MeSH headings : Aldehydes / analysis; Alkenes / analysis; Cheese / analysis; Food Handling / methods; Food Technology / methods; Milk Proteins / chemistry; Particle Size; Pasteurization; Taste; Temperature; Volatile Organic Compounds / analysis; Whey Proteins
TL;DR:
An increase in feed solids concentration in the liquid retentate and inlet temperature within the parameters evaluated decreased off-flavor intensity in the resulting WPC80.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2014 journal article
The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder
JOURNAL OF DAIRY SCIENCE, 97(7), 4043–4051.
author keywords: spray-dried whey powder; off-flavor; pre-acidification; whey protein concentrate
MeSH headings : Adult; Cheese / analysis; Flavoring Agents / analysis; Food Handling; Hot Temperature; Humans; Hydrogen-Ion Concentration; Middle Aged; Powders; Random Allocation; Taste; Whey Proteins / analysis; Young Adult
TL;DR:
It is demonstrated that acidification of liquid WPC80 to pH 3.5 before spray drying decreases off-flavors in spray-dried WPC and suggested that the mechanism for off- Flavors reduction is the decreased protein interactions with volatile compounds at low pH in liquid W PC or the increased interactions between protein and volatile compounds in the resulting powder.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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