Works (2)
Updated: July 5th, 2023 15:56
2009 journal article
The Impact of Agglomeration and Storage on Flavor and Flavor Stability of Whey Protein Concentrate 80% and Whey Protein Isolate
JOURNAL OF FOOD SCIENCE, 74(1), S17–S29.
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
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)
open access via onlinelibrary.wiley.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
2006 journal article
Characterization of a cabbage off-flavor in whey protein isolate
JOURNAL OF FOOD SCIENCE, 71(2), C86–C90.
author keywords: whey protein isolate; off-flavor; dimethyl trisulfide; GCO; SPME
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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