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Works (320)
Updated: May 17th, 2024 05:01
2024 review
Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects
[Review of ]. FOODS, 13(7).
author keywords: dairy proteins; plant proteins; precision fermentation; cell culturing; algal proteins; mycoprotein
www.mdpi.com (publisher PDF)
Source: Web Of Science
Added: May 13, 2024
2024 article
Effect of dipotassium phosphate addition and heat on proteins and minerals in milk protein beverages
Pranata, J., Hoyt, H., Drake, M. A., & Barbano, D. M. (2024, February). JOURNAL OF DAIRY SCIENCE, Vol. 107, pp. 695–710.
author keywords: milk protein beverages; micellar casein concentrate; milk protein concentrate; dipotassium phosphate
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation
(OpenAlex)
Source: Web Of Science
Added: March 11, 2024
2024 article
Milk beverage base with lactose removed with ultrafiltration: Effect of fat and protein concentration on sensory and physical properties
Hernandez, A. J., Truong, T., Barbano, D. M., & Drake, M. A. (2024, January). JOURNAL OF DAIRY SCIENCE, Vol. 107, pp. 169–183.
author keywords: lactose removal; ultrafiltration; lactose- free milk
Source: Web Of Science
Added: March 4, 2024
2024 journal article
Synergistic functionality of transglutaminase and protease on modulating texture of pea protein based yogurt alternative: From rheological and tribological characterizations to sensory perception
FOOD HYDROCOLLOIDS, 150.
author keywords: LAOS rheology; Tribology; Enzymatic synergistic effect; Fermentation-induced gelation; Transglutaminase crosslinking; Protease hydrolysis
Sources: Web Of Science, ORCID, NC State University Libraries
Added: February 1, 2024
2023 article
A Timely Application-Temporal methods, past, present, and future
Keefer, H. R. M., Rovai, D., & Drake, M. A. (2023, February 15). JOURNAL OF FOOD SCIENCE.
author keywords: review; temporal check-all-that-apply; temporal dominance of sensations; temporal methods; time-intensity
MeSH headings : Taste; Taste Perception; Sensation
TL;DR:
Future temporal research should focus on validation of new temporal methods and explore how methods can be implemented and improved to add to the usefulness of temporal techniques for researchers.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: March 13, 2023
2023 article
Consumer perception of restaurant and ready-to-eat cheese dips
Best, A. R., Racette, C. M., & Drake, M. A. (2023, February 27). JOURNAL OF FOOD SCIENCE.
author keywords: cheese dips; consumer perception; maximum difference scaling
MeSH headings : Humans; Cheese; Taste; Restaurants; Food Preferences; Consumer Behavior; Perception
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: March 27, 2023
2023 article
Consumer perception of whole watermelons
Liu, Y., Keefer, H., Watson, M., & Drake, M. A. (2023, November 22). JOURNAL OF FOOD SCIENCE.
author keywords: consumer perception; drivers of liking; fruit; sensory; watermelons
Source: Web Of Science
Added: December 11, 2023
2023 journal article
Effect of dipotassium phosphate and heat on milk protein beverage viscosity and color
JOURNAL OF DAIRY SCIENCE, 106(6), 3884–3899.
author keywords: dipotassium phosphate; micellar casein concentrate; milk protein concentrate
MeSH headings : Animals; Milk Proteins / analysis; Caseins; Viscosity; Hot Temperature; Steam; Micelles; Phosphates; Beverages / analysis; Food Handling
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: July 3, 2023
2023 journal article
Effect of temperature and protein concentration on the protein types within the ultracentrifugation supernatant of liquid micellar casein concentrate
JOURNAL OF DAIRY SCIENCE, 106(12), 8331–8340.
author keywords: micellar casein concentrate; protein composition; viscosity
Source: Web Of Science
Added: February 12, 2024
2023 article
Factors influencing consumer motivations for protein choice
Keefer, H., Racette, C., & Drake, M. (2023, November 22). JOURNAL OF FOOD SCIENCE.
author keywords: dairy protein; plant protein; protein choice
Source: Web Of Science
Added: December 11, 2023
2023 journal article
Identification of predominant aroma components of dried pea protein concentrates and isolates
FOOD CHEMISTRY, 406.
author keywords: Pea protein; Descriptive analysis; Solvent -assisted flavor evaporation (SAFE); Aroma extract dilution analysis (AEDA); Gas chromatography -olfactometry (GCO)
MeSH headings : Odorants / analysis; Gas Chromatography-Mass Spectrometry; Pea Proteins; Taste; Volatile Organic Compounds / analysis; Olfactometry
UN Sustainable Development Goal Categories
13. Climate Action
(Web of Science)
Source: Web Of Science
Added: March 6, 2023
2023 journal article
Parental perception of children's school lunch milk
JOURNAL OF DAIRY SCIENCE, 106(10), 6771–6788.
author keywords: school lunch milk; parents; knowledge
TL;DR:
Parents are largely unfamiliar with the specific attributes and nutritional profile of milk served in schools but believe that schools should offer milk to their children as part of breakfast and lunch, and display a preference for 2% fat milk over low-fat options.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
Source: Web Of Science
Added: November 6, 2023
2023 review
Sensory Analysis and Consumer Preference: Best Practices
[Review of ]. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, 14, 427–448.
author keywords: sensory analysis; consumer tests; descriptive analysis
MeSH headings : Humans; Taste / physiology; Consumer Behavior; Food Preferences; Food Technology
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: May 1, 2023
2023 journal article
The role of packaging on the flavor of fluid milk
JOURNAL OF DAIRY SCIENCE, 106(1), 151–167.
author keywords: fluid milk; flavor; package
MeSH headings : Animals; Milk / chemistry; Polyethylene / analysis; Taste; Gas Chromatography-Mass Spectrometry / veterinary; Solid Phase Microextraction / veterinary
Source: Web Of Science
Added: January 17, 2023
2022 journal article
Children's perceptions of fluid milk with varying levels of milkfat
JOURNAL OF DAIRY SCIENCE, 105(4), 3004–3018.
author keywords: milk; milkfat; child liking
MeSH headings : Animals; Hot Temperature; Humans; Milk; Schools; Taste
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: July 18, 2022
2022 journal article
Consumer perception of ice cream and frozen desserts in the "better-for-you" category
JOURNAL OF DAIRY SCIENCE, 105(1), 154–169.
author keywords: sweetener; consumer preference; frozen dairy foods
TL;DR:
When BFY frozen desserts were tasted by consumers, purchase intent decreased after tasting, suggesting that frozen desserts made with natural non-nutritive sweeteners did not meet consumer expectations.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: January 3, 2022
2022 journal article
Consumer perception of natural hot-pepper cheeses
JOURNAL OF DAIRY SCIENCE, 105(3), 2166–2179.
author keywords: hot-pepper cheese; consumer; liking
MeSH headings : Capsicum; Cheese; Consumer Behavior; Food Preferences; Humans; Taste
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: March 21, 2022
2022 journal article
Effects of micellar casein concentrate purity and milk fat on sulfur/eggy flavor in ultrapasteurized milk-based beverages
JOURNAL OF DAIRY SCIENCE, 105(7), 5700–5713.
author keywords: sulfur/eggy flavor; micellar casein concentrate; milk-derived whey protein
MeSH headings : Animals; Beverages / analysis; Caseins / analysis; Food Handling / methods; Micelles; Milk / chemistry; Milk Proteins / analysis; Sulfur / analysis; Whey Proteins / analysis
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: November 21, 2022
2022 journal article
Identification of aroma-active compounds in Cheddar cheese imparted by wood smoke
JOURNAL OF DAIRY SCIENCE, 105(7), 5622–5640.
author keywords: smoked Cheddar cheese; descriptive analysis; gas chromatography; aroma-active compound
MeSH headings : Animals; Cheese / analysis; Gas Chromatography-Mass Spectrometry / veterinary; Odorants / analysis; Smoke / analysis; Taste; Wood / chemistry
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: November 21, 2022
2022 journal article
Parents' implicit perceptions of dairy milk and plant-based milk alternatives
JOURNAL OF DAIRY SCIENCE, 105(6), 4946–4960.
author keywords: consumers; parents; milk; attitudes; plant-based alternatives
MeSH headings : Animal Welfare; Animals; Consumer Behavior; Dairy Products; Humans; Milk; Physical Conditioning, Animal; Surveys and Questionnaires
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: September 12, 2022
2022 journal article
Physical and sensory properties of lemon-flavored acidic beverages formulated with nonfat dry milk during storage
JOURNAL OF DAIRY SCIENCE, 105(5), 3926–3938.
author keywords: acidic dairy beverage; storage stability; sensory; physical property
MeSH headings : Animals; Beverages / analysis; Milk / chemistry; Odorants; Particle Size; Viscosity
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: October 31, 2022
2022 journal article
Suitability of a novel camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese manufacture
INTERNATIONAL DAIRY JOURNAL, 129.
author keywords: Received 12 November 2021 Received in revised form; 28 January 2022; Accepted 29 January 2022; Available online 8 2022
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: May 31, 2022
2022 article
Temporal ranking for characterization and improved discrimination of protein beverages
Keefer, H. M., Harwood, W. S., Castura, J. C., & Drake, M. A. (2022, May 23). JOURNAL OF SENSORY STUDIES.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: June 13, 2022
2021 journal article
Application of temporal penalty analysis for the optimization of sugar reduction in protein beverages
JOURNAL OF SENSORY STUDIES, 36(3).
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: March 8, 2021
2021 journal article
Child preferences and perceptions of fluid milk in school meal programs
JOURNAL OF DAIRY SCIENCE, 104(5), 5303–5318.
author keywords: fluid milk; children; packaging; conjoint analysis; consumer acceptance
MeSH headings : Animals; Child; Consumer Behavior; Food Preferences; Humans; Milk; Perception; Schools; Taste; United States
TL;DR:
It is demonstrated that children's liking and preference for milk are driven by both intrinsic and extrinsic factors and suggest that improvements are needed to increase acceptance of milk currently served in school meal programs.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: May 17, 2021
2021 journal article
Consumer perception of dried dairy ingredients: Healthy, natural, and sustainable?
JOURNAL OF DAIRY SCIENCE, 104(12), 12427–12442.
author keywords: consumer; dried ingredient; sustainable; natural; healthy
MeSH headings : Animals; Cattle; Consumer Behavior; Dairy Products; Female; Marketing; Perception; Physical Conditioning, Animal
TL;DR:
This study conducted an online survey with 3 maximum difference scaling exercises to determine the importance of 63 label claims to consumer definitions of the terms sustainable, natural, and healthy as they pertain to dried dairy ingredients.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: December 6, 2021
2021 journal article
Consumer perception of smoked Cheddar cheese
JOURNAL OF DAIRY SCIENCE, 104(2), 1560–1575.
author keywords: smoked cheese; focus groups; conjoint analysis
MeSH headings : Adolescent; Adult; Animals; Bayes Theorem; Cheese / analysis; Cheese / standards; Cluster Analysis; Consumer Behavior; Female; Flavoring Agents / chemistry; Focus Groups; Food Preferences / psychology; Humans; Male; Middle Aged; Smoke; Surveys and Questionnaires; Taste; Taste Perception; Young Adult
TL;DR:
Consumer perception of smoked cheese was evaluated through focus groups, surveys, and central location testing and indicated that smoked Cheese was perceived as an artisan, high-end product and that appearance and price were strong purchase factors.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: February 15, 2021
2021 journal article
Consumer perceptions of anticake agents on shredded Cheddar cheese
JOURNAL OF DAIRY SCIENCE, 104(1), 281–294.
author keywords: Cheddar cheese shreds; consumer liking; anticake agents
MeSH headings : Analysis of Variance; Animals; Calcium Sulfate / administration & dosage; Cheese / analysis; Color; Consumer Behavior; Flavoring Agents; Food Additives / administration & dosage; Food Handling / methods; Humans; Sensation; Solanum tuberosum / chemistry; Starch / administration & dosage; Zea mays / chemistry
TL;DR:
Overall liking, flavor liking, and texture liking attributes for melted shreds were negatively affected at >3% (wt/wt) application regardless of anticake agent used, and in general, anticake agents can be applied to Cheddar cheese shreds at up to 3% with minimal effect on consumer perception.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: January 19, 2021
2021 journal article
Consumer understanding of fluid milk and cheese processing and composition
JOURNAL OF DAIRY SCIENCE, 104(8), 8644–8660.
author keywords: consumer knowledge; ultrafiltered milk; ultrapasteurized milk; consumer survey; qualitative research
MeSH headings : Animals; Cheese; Consumer Behavior; Milk; Taste; Whey
TL;DR:
Highly educated and older consumers were more likely to have a better understanding of dairy composition and nutrition, particularly lactose content of milk and Cheddar cheese and the source of fluid whey and whey protein.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: July 26, 2021
2021 journal article
Determination of the efficiency of removal of whey protein from sweet whey with ceramic microfiltration membranes
JOURNAL OF DAIRY SCIENCE, 104(7), 7534–7543.
author keywords: ceramic microfiltration; serum protein; sweet whey
MeSH headings : Animals; Blood Proteins; Ceramics; Filtration / veterinary; Food Handling; Membranes, Artificial; Milk; Whey; Whey Proteins
TL;DR:
Feed, retentate, and permeate samples were analyzed for total nitrogen, noncasein nitrogen, and nonprotein nitrogen using the Kjeldahl method and β-Lactoglobulin was in higher concentration in the retentates than the permeate, indicating that it was partially blocked from passage through the ceramic MF membrane.
(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: July 12, 2021
2021 journal article
Efficiency of removal of whey protein from sweet whey using polymeric microfiltration membranes
JOURNAL OF DAIRY SCIENCE, 104(8), 8630–8643.
author keywords: polymeric microfiltration; whey protein; sweet whey
MeSH headings : Animals; Blood Proteins; Filtration / veterinary; Food Handling; Membranes, Artificial; Milk; Milk Proteins; Whey; Whey Proteins
TL;DR:
A complete economic engineering study comparison of the WPI and WPPC manufacturing costs for polymeric versus ceramic MF membranes is needed to determine the effect of membrane material selection on long-term processing costs, which will affect net revenue and profit when the same quantity of sweet whey is processed under various market price conditions.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: July 26, 2021
2021 journal article
Influence of oral movement, particle size, and zeta potential on astringency of whey protein
JOURNAL OF SENSORY STUDIES, 36(3).
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
13. Climate Action
(Web of Science)
Source: Web Of Science
Added: March 22, 2021
2021 review
Invited review: Microfiltration-derived casein and whey proteins from milk
[Review of ]. JOURNAL OF DAIRY SCIENCE, 104(3), 2465–2479.
author keywords: milk protein; whey protein; casein; micellar casein
MeSH headings : Animals; Caseins; Food Handling; Milk / chemistry; Milk Proteins / analysis; Whey Proteins / analysis
TL;DR:
The application of micellar casein concentrates in protein standardization could offer a window of opportunity to US cheese makers by improving yields and throughputs in manufacturing plants.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: April 12, 2021
2021 review
Invited review: Sustainability: Different perspectives, inherent conflict
[Review of ]. JOURNAL OF DAIRY SCIENCE, 104(11), 11386–11400.
author keywords: sustainability; consumers; organic; grassfed; marketing
MeSH headings : Animal Welfare; Animals; Consumer Behavior; Dairy Products; Marketing
Source: Web Of Science
Added: November 29, 2021
2021 journal article
Metabolomic Biomarkers Differentiate Soy Sauce Freshness under Conditions of Accelerated Storage
JOURNAL OF FOOD QUALITY, 2021.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: July 6, 2021
2021 journal article
Neutral pH nonfat dry milk beverages with turbidity reduced by sodium hexametaphosphate: Physical and sensory properties during storage
LWT-FOOD SCIENCE AND TECHNOLOGY, 147.
author keywords: Nonfat dry milk; Physical properties; Protein beverage; Sensory analysis; Sodium hexametaphosphate
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: June 28, 2021
2021 journal article
Ready-to-drink protein beverages: Effects of milk protein concentration and type on flavor
JOURNAL OF DAIRY SCIENCE, 104(10), 10640–10653.
author keywords: protein beverage; flavor; micellar casein; milk protein
MeSH headings : Animals; Beverages / analysis; Flavoring Agents; Milk; Milk Proteins; Taste
TL;DR:
Volatile compound analysis of headspace vanillin and sulfur compounds was consistent with sensory results: beverages with 50% serum protein as a percentage of true protein and 10.5% protein had the highest concentrations of sulfur volatiles and lower vanillin compared with other beverages.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: January 10, 2022
2021 article
Sensory properties and consumer acceptance of ready-to-drink vanilla protein beverages
Liu, Y., Del Toro-Gipson, R. S., & Drake, M. A. (2021, August 9). JOURNAL OF SENSORY STUDIES.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 23, 2021
2021 article
The effect of carrier on consumer liking of soy sauce
Keefer, H. R. M., Harwood, W. S., Ennis, D., & Drake, M. A. (2021, August 9). JOURNAL OF SENSORY STUDIES.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 16, 2021
2021 journal article
Viscosity changes and gel formation during storage of liquid micellar casein concentrates
JOURNAL OF DAIRY SCIENCE, 104(12), 12263–12273.
author keywords: micellar casein concentrate; viscosity; gelation
MeSH headings : Animals; Caseins; Gels; Micelles; Milk; Viscosity
TL;DR:
A temperature by protein concentration interaction was observed, with AV increasing more rapidly with decreasing temperature at high protein concentration, and this may promote increased viscosity.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: December 6, 2021
2020 journal article
A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems
FOODS, 9(12).
author keywords: dairy; diet; butter preference; sensory; volatiles
TL;DR:
Sensory attribute differences based on cow diet were evident across the three countries, as identified by German and Irish assessors and trained USA panelists, which are likely influenced by familiarity.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: January 19, 2021
2020 journal article
A cross-cultural sensory analysis of skim powdered milk produced from pasture and non-pasture diets
FOOD RESEARCH INTERNATIONAL, 138.
MeSH headings : Animal Feed / analysis; Animals; Cattle; China; Cross-Cultural Comparison; Diet; Female; Humans; Milk; Powders
TL;DR:
It is found that sensory perception and volatile profiles of SMP were influenced by diet and differences in sensory perception existed between the three cultural groups.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: January 25, 2021
2020 journal article
Comparison of a central location test versus a home usage test for consumer perception of ready-to-mix protein beverages
JOURNAL OF DAIRY SCIENCE, 103(4), 3107–3124.
author keywords: central location test; home usage test; flavor; mouthfeel
MeSH headings : Animals; Beverages / analysis; Cattle / physiology; Consumer Behavior; Female; Flavoring Agents / analysis; Humans; Taste; Vanilla; Viscosity; Whey Proteins / analysis
TL;DR:
It is suggested that a CLT can be used to differentiate consumer acceptance among vanilla-flavored RTM whey protein beverages and a HUT should be used for more intensive insights for mouthfeel and mixing experience-related attributes.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: April 20, 2020
2020 journal article
Comparison of preference mapping with projective mapping for characterizing consumer perception of brewed black coffees
JOURNAL OF SENSORY STUDIES, 35(3).
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: February 3, 2020
2020 journal article
Consumer desires and perceptions of lactose-free milk
JOURNAL OF DAIRY SCIENCE, 103(8), 6950–6966.
author keywords: lactose-free milk; focus group; conjoint analysis; descriptive analysis; consumer acceptance
MeSH headings : Animals; Cattle; Commerce; Consumer Behavior; Female; Flavoring Agents / analysis; Focus Groups; Food Preferences; Humans; Lactose / chemistry; Milk / chemistry; Milk / economics; Surveys and Questionnaires; Taste
TL;DR:
It was found that price was a primary choice driver of LFM, and high sweet taste was a driver of liking for the overall population, and eggy flavor and viscosity were drivers of disliking.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 10, 2020
2020 journal article
Consumer perception of the sustainability of dairy products and plant-based dairy alternatives
JOURNAL OF DAIRY SCIENCE, 103(12), 11228–11243.
author keywords: sustainability; milk; plant-based dairy alternatives; consumer surveys; qualitative research
MeSH headings : Adolescent; Adult; Aged; Animal Welfare; Animals; Carbon Footprint; Commerce; Consumer Behavior; Dairy Products / standards; Diet, Vegetarian; Female; Focus Groups; Humans; Male; Middle Aged; Milk / chemistry; Milk / standards; Perception; Program Evaluation; Qualitative Research; Surveys and Questionnaires; Young Adult
TL;DR:
Consumer perception of the sustainability of milk and dried dairy ingredients and their respective plant-based alternatives was characterized to identify 5 key attributes for sustainability: minimal carbon footprint/greenhouse gas emissions, few/no preservatives, animal happiness and welfare, and simple/minimal ingredients.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: January 4, 2021
2020 journal article
Drivers of liking for Cheddar cheese shreds
JOURNAL OF DAIRY SCIENCE, 103(3), 2167–2185.
author keywords: Cheddar cheese shreds; consumer liking; drivers of liking
MeSH headings : Adult; Animals; Cheese / analysis; Color; Consumer Behavior; Female; Food Preferences; Humans; Male; Middle Aged; Principal Component Analysis; Taste; Whey; Young Adult
TL;DR:
Results from this study can be used to optimize the intrinsic sensory properties of Cheddar cheese shreds, as well as by hot and cold texture attributes and instrumental tests.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: April 6, 2020
2020 journal article
Influence of ethanol concentration on sensory perception of rums using temporal check-all-that-apply
JOURNAL OF SENSORY STUDIES, 35(1).
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: November 11, 2019
2020 review
Invited review: Astringency in whey protein beverages
[Review of ]. JOURNAL OF DAIRY SCIENCE, 103(7), 5793–5804.
MeSH headings : Beverages / analysis; Humans; Sensation; Taste; Whey Proteins / chemistry
TL;DR:
Astringency is the sensation of mouth drying and puckering, and it has also been described as a loss of lubrication in the mouth, which limits whey protein ingredient applications because astringency is undesirable to consumers.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
13. Climate Action
(Web of Science)
Source: Web Of Science
Added: July 13, 2020
2020 review
Invited review: Maintaining and growing fluid milk consumption by children in school lunch programs in the United States
[Review of ]. JOURNAL OF DAIRY SCIENCE, 103(9), 7639–7654.
author keywords: system; Key words; kids; school lunch; fluid milk
MeSH headings : Animals; Energy Intake; Food Services; Humans; Lunch; Milk; Schools; Sugars; United States
TL;DR:
The current milk consumption trends among children; the structure and basic requirements of the school lunch program in total and for milk; and the intrinsic, extrinsic, and environmental factors that influence child perception, preference, and consumption of fluid milk in the US school system are described.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: September 14, 2020
2020 journal article
Role of sweeteners on temporality and bar hardening of protein bars
JOURNAL OF DAIRY SCIENCE, 103(7), 6032–6053.
MeSH headings : Animals; Flavoring Agents; Food Analysis; Food Storage; Hardness; Humans; Sweetening Agents / analysis; Taste; Time Factors
TL;DR:
Non-nutritive sweeteners did not have a negative effect on bar hardness in low-carbohydrate, high-protein bars and can be applied to commercially produced protein bars for naturally sweetened bars with different protein types without negative effects on protein bar texture.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: July 13, 2020
2020 journal article
Sensory characterization of specific wood smoke aromas and their contributions to smoked Cheddar cheese flavor
JOURNAL OF SENSORY STUDIES, 35(3).
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: February 17, 2020
2020 journal article
The influence of automatic associations on preference for milk type
JOURNAL OF DAIRY SCIENCE, 103(12), 11218–11227.
author keywords: milk; organic; implicit; bias; local; consumer
MeSH headings : Animals; Cattle; Consumer Behavior; Dairying; Female; Food, Organic; Humans; Milk / chemistry; Milk / standards; Organic Agriculture; Pasteurization; Taste; United States
TL;DR:
An implicit association test (IAT) and primed and unprimed preference testing were used to determine if fluid milk consumer preferences for milk types are influenced by implicit biases and, if so, to define these biases within the context of the consumer sensory experience.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: January 4, 2021
2020 journal article
The role of heat treatment in light oxidation of fluid milk
JOURNAL OF DAIRY SCIENCE, 103(12), 11244–11256.
author keywords: milk; oxidation; pasteurization; threshold
MeSH headings : Aldehydes / analysis; Animals; Gas Chromatography-Mass Spectrometry; Hot Temperature / adverse effects; Light; Lipids / chemistry; Milk / chemistry; Milk / radiation effects; Oxidation-Reduction; Oxygen / analysis; Pasteurization; Riboflavin / analysis; Solid Phase Microextraction; Steam; Sulfur Compounds / analysis; Taste; Time Factors
TL;DR:
UP milk is less sensitive to LOF than HTST milk, possibly due to sensory masking effects or antioxidant effects of volatile sulfur compounds, as well as an enhanced understanding of light and storage effects on milks.
(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: January 4, 2021
2020 journal article
The sensory properties and consumer acceptance of cold brew coffee
JOURNAL OF SENSORY STUDIES, 35(6).
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: September 14, 2020
2020 journal article
Validation of fluid milk consumer segments using qualitative multivariate analysis
JOURNAL OF DAIRY SCIENCE, 103(11), 10036–10047.
author keywords: milk; focus groups; qualitative multivariate analysis; conjoint
MeSH headings : Animals; Consumer Behavior; Focus Groups; Food Preferences; Humans; Marketing; Milk / chemistry; Multivariate Analysis; Surveys and Questionnaires; Taste
TL;DR:
QMA was an effective means for verifying conjoint-derived consumer groups and provided a contextual support for conjoint insights, and was the largest differentiator of segments, followed by fat content, shelf life, and milk designation.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: November 24, 2020
2020 journal article
Viscosity drives texture perception of protein beverages more than hydrocolloid type
JOURNAL OF TEXTURE STUDIES, 51(1), 78–91.
author keywords: flavor; hydrocolloids; taste; temporal sensations; texture; viscosity
MeSH headings : Animals; Beverages / analysis; Carrageenan; Colloids / analysis; Humans; Milk; Proteins; Rheology; Taste; Taste Perception / physiology; Viscosity
TL;DR:
Temporal dominance of sensations showed that samples exhibit similar temporal sensory profiles, although the addition of hydrocolloids enhanced dominance of creaminess even in samples without fat, suggesting that in fluid systems with viscosity levels typically found in beverages, textural properties are determined by viscosities and independent of the type of hydocolloid.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 26, 2019
2019 journal article
Concentration of furfuryl alcohol in fluid milk, dried dairy ingredients, and cultured dairy products
JOURNAL OF DAIRY SCIENCE, 102(5), 3868–3878.
author keywords: furfuryl alcohol; dairy product; concentration
MeSH headings : Animals; California; Cheese / analysis; Cultured Milk Products / analysis; Dairy Products / analysis; Flavoring Agents / analysis; Food, Preserved / analysis; Furans / analysis; Gas Chromatography-Mass Spectrometry / methods; Milk / chemistry; Milk Proteins / analysis; Pasteurization; Solid Phase Microextraction; Whey Proteins / chemistry
TL;DR:
The results suggest that Furfuryl alcohol is present at higher levels in dairy products that have been subjected to higher temperatures or have been stored longer.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: April 29, 2019
2019 journal article
Consumer insights on prepackaged Cheddar cheese shreds using focus groups, conjoint analysis, and qualitative multivariate analysis
JOURNAL OF DAIRY SCIENCE, 102(8), 6971–6986.
author keywords: Cheddar cheese shreds; consumer liking; conjoint analysis
MeSH headings : Cheese / analysis; Cheese / economics; Choice Behavior; Color; Commerce; Consumer Behavior; Focus Groups; Food Packaging; Multivariate Analysis; Surveys and Questionnaires; Taste
TL;DR:
Qualitative multivariate analysis results confirmed the focus group and survey results: meltability, orange color, lack of clumps, ability to reseal the bag, and desirable "Cheddar" flavor were also preferred Cheddar shred qualities.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: July 29, 2019
2019 journal article
Does vitamin fortification affect light oxidation in fluid skim milk?
JOURNAL OF DAIRY SCIENCE, 102(6), 4877–4890.
author keywords: Vitamin fortification; light oxidation; milk; flavor
MeSH headings : Animals; Cattle; Food Handling / methods; Food, Fortified; Gas Chromatography-Mass Spectrometry; Light; Milk / chemistry; Milk / radiation effects; Odorants; Oxidation-Reduction; Pasteurization; Riboflavin / chemistry; Solid Phase Microextraction; Taste; Vitamin A / chemistry; Vitamin D / chemistry; Vitamins / chemistry
TL;DR:
The results show no evidence that vitamin fortification at current levels provides any protection against light oxidation-related off-flavors in fluid milk and a perfumey/floral flavor was documented in the oil-based vitamin A-fortified milk, suggesting that light exposure affected the off-Flavors contributed by water- versus oil- baseditamin fortification.
(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: June 24, 2019
2019 journal article
Effect of pasteurization and fat, protein, casein to serum protein ratio, and milk temperature on milk beverage color and viscosity
JOURNAL OF DAIRY SCIENCE, 102(3), 2022–2043.
author keywords: casein as a percent of true protein; protein beverage; sensory whiteness and yellowness
MeSH headings : Blood Proteins / analysis; Caseins / analysis; Color; Glycolipids / analysis; Glycoproteins / analysis; Lipid Droplets; Milk Proteins / analysis; Pasteurization; Temperature; Viscosity
TL;DR:
Multiple linear regressions of L, a, and b* values produced more robust predictions for both sensory whiteness and yellowness than simple linear regression with L and b- values alone, and may be a useful instrumental approach for quality control of sensory whitness and yelledowness of milk protein beverages.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: March 4, 2019
2019 journal article
Effects of milk fat, casein, and serum protein concentrations on sensory properties of milk-based beverages
JOURNAL OF DAIRY SCIENCE, 102(10), 8670–8690.
author keywords: casein; serum protein; milk-based beverage
MeSH headings : Adult; Animals; Beverages / analysis; Blood Proteins / analysis; Caseins; Cattle; Color; Female; Glycolipids / analysis; Glycoproteins / analysis; Humans; Lipid Droplets; Male; Middle Aged; Milk / chemistry; Milk Proteins / analysis; Particle Size; Pasteurization; Taste; Viscosity
TL;DR:
Understanding the expected relative effect of different milk protein ingredients on the textural and flavor characteristics of milk-based beverages could be used to help guide product reformulation decisions and ingredient choices to achieve a specific sensory profile while controlling total beverage ingredient cost.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: October 7, 2019
2019 journal article
Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture
FOOD HYDROCOLLOIDS, 94, 311–325.
author keywords: Filled gel; Rheology; Fracture mechanics; Sensory; Rheomicroscopy; Oral processing
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: April 20, 2020
2019 article
Flavor Aspects of Whey Protein Ingredients
WHEY PROTEINS: FROM MILK TO MEDICINE, pp. 377–406.
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: June 22, 2020
2019 journal article
Hunting interacts with socio-demographic predictors of human perceptions of urban coyotes
WILDLIFE SOCIETY BULLETIN, 43(3), 447–454.
author keywords: Canis latrans; carnivore; coyotes; hunting; moderating effects; urban
UN Sustainable Development Goal Categories
11. Sustainable Cities and Communities
(OpenAlex)
15. Life on Land
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: September 16, 2019
2019 journal article
Identification of the source of volatile sulfur compounds produced in milk during thermal processing
JOURNAL OF DAIRY SCIENCE, 102(10), 8658–8669.
author keywords: skim milk; volatile sulfur compound; ultrapasteurization
MeSH headings : Animals; Caseins / analysis; Cattle; Gas Chromatography-Mass Spectrometry; Hot Temperature; Milk / chemistry; Milk Proteins / analysis; Odorants / analysis; Pasteurization / methods; Solid Phase Microextraction; Steam; Sulfides; Sulfur Compounds / analysis; Taste
TL;DR:
The combination of sensory and instrumental methods used in the current study effectively identified that milk serum proteins are the source of sulfur compounds in milk, and further confirmed the contribution of hydrogen sulfide and carbon disulfide to eggy and sulfur/burnt flavors, respectively.
(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: October 7, 2019
2019 journal article
Short communication: Comparison of 3 rapid methods for analysis of vitamin degradation compounds in fluid skim milk
JOURNAL OF DAIRY SCIENCE, 102(6), 4906–4912.
author keywords: milk; vitamin degradation product; solid-phase microextraction; stir bar sorptive extraction
MeSH headings : Adsorption; Animals; Flavoring Agents; Milk / chemistry; Pasteurization; Reproducibility of Results; Solid Phase Microextraction; Vitamins / analysis; Vitamins / chemistry
TL;DR:
Based on linearity, relative standard deviation, and limits of detection and quantitation, cyclohexane solvent-assisted stir bar sorptive extraction with 10-mL sample volume is recommended for the quantitation of vitamin degradation-related volatiles in fluid skim milk.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: June 24, 2019
2019 journal article
Sweetness perception in protein-polysaccharide beverages is not explained by viscosity or critical overlap concentration
FOOD HYDROCOLLOIDS, 94, 229–237.
author keywords: Time intensity; Critical overlap; Texture-taste interactions; Hydrocolloids; Milk proteins; Viscosity
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: April 20, 2020
2019 journal article
Understanding implicit and explicit consumer desires for protein bars, powders, and beverages
JOURNAL OF SENSORY STUDIES, 34(3).
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: June 24, 2019
2019 journal article
Use of acid whey protein concentrate as an ingredient in nonfat cup set-style yogurt
JOURNAL OF DAIRY SCIENCE, 102(10), 8768–8784.
author keywords: acid whey; sweet whey; yogurt
MeSH headings : Animals; Cheese / analysis; Fermentation; Food Handling / methods; Food Ingredients; Milk / chemistry; Milk Proteins / analysis; Pasteurization; Taste; Whey / chemistry; Whey Proteins / chemistry; Yogurt / analysis
TL;DR:
Differences in pH was the main contributor to texture differences, as higher pH in acid whey protein yogurts changed gel structure formation and water-holding capacity of the yogurt gel, which translated to differences in trained panel texture attributes and lower consumer liking scores for fat-free yogurt made with added acid Whey protein ingredient.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: October 7, 2019
2018 journal article
Consumer acceptance of natural sweeteners in protein beverages
JOURNAL OF DAIRY SCIENCE, 101(10), 8875–8889.
author keywords: protein beverage; natural sweetener; consumer acceptance
MeSH headings : Animals; Beverages / standards; Choice Behavior; Consumer Behavior; Food Preferences; Fructose; Humans; Perception; Stevia; Sweetening Agents / administration & dosage; Taste
TL;DR:
Application of these findings to commercially produced RTM protein beverages aids in the development of naturally sweetened protein beverages with reduced calories and desirable sensory properties and highlights the importance of label claims to consumers overall but to a label-conscious segment of consumers in particular.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: October 16, 2018
2018 journal article
Effects of fat content, pasteurization method, homogenization pressure, and storage time on the mechanical and sensory properties of bovine milk
JOURNAL OF DAIRY SCIENCE, 101(4), 2941–2955.
author keywords: milk; sensory; rheology; tribology; pasteurization
MeSH headings : Animals; Fats / analysis; Food Storage / methods; Milk / chemistry; Milk / physiology; Pasteurization / methods; Pressure; Time Factors
TL;DR:
Investigation of the effects of pasteurization method, fat content, homogenization pressure, and storage time on milk sensory and mechanical behaviors found Ultrapasteurization increased Milk sensory and instrumental viscosity compared with HTST Pasteurization andAstringency, mixed regimen friction profiles, and sensory viscosities increased for UP versus HTST.
(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
2018 journal article
Enhancement of the functional properties of whey protein by conjugation with maltodextrin under dry-heating conditions
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 71(1), 216–225.
author keywords: Whey protein; Conjugation; Solubility; Heat stability; Functionality
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2018 journal article
Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization
JOURNAL OF DAIRY SCIENCE, 101(5), 3812–3828.
author keywords: fluid milk; ultra-pasteurization; flavor
MeSH headings : Animals; Flavoring Agents / chemistry; Gas Chromatography-Mass Spectrometry; Hot Temperature; Humans; Milk / chemistry; Odorants / analysis; Pasteurization / instrumentation; Pasteurization / methods; Taste; Time Factors
TL;DR:
Differences in the flavor and volatile compound profiles of milk subjected to HTST, DSI-UP, or IND-UP using sensory and instrumental techniques provide a foundation knowledge of the effect of heat treatments on flavor development and differences in sensory quality of UP milks.
(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
2018 journal article
From cow to cheese: Novel phenotypes related to the sensory profile of model cheeses from individual cows
JOURNAL OF DAIRY SCIENCE, 101(7), 5865–5877.
author keywords: cheese aroma; cheese odor; cheese texture; dairy system; silage
MeSH headings : Animals; Cattle / physiology; Cheese; Female; Food Preferences; Milk / chemistry; Milk / metabolism; Phenotype; Silage; Taste
TL;DR:
The sensory profile was not much affected by the dairy farming systems included in the trial, but it was affected by farm within dairy system: cheeses from traditional dairy farms had a greater wood/humus attribute of both smell and flavor than those from modern farm.
(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
2018 journal article
Hunter versus CIE color measurement systems for analysis of milk-based beverages
JOURNAL OF DAIRY SCIENCE, 101(6), 4891–4905.
author keywords: color; milk; whiteness
MeSH headings : Animals; Beverages / analysis; Caseins / analysis; Color; Food Analysis / methods; Food Handling / methods; Hot Temperature; Milk / chemistry; Pasteurization
TL;DR:
The Hunter system of color measurement was more sensitive to differences in whiteness among milk-based beverages than the CIE system, whereas the Cie system was much more sensitiveTo differences in yellowness among milk -based beverages, and there was little difference between the Hunter and CIE systems in sensitivity to green/red color.
(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
2018 journal article
Identification and characterization of fluid milk consumer groups
JOURNAL OF DAIRY SCIENCE, 101(10), 8860–8874.
author keywords: milk; organic milk; conjoint analysis; Kano; maximum difference scaling
MeSH headings : Animals; Beverages; Choice Behavior; Consumer Behavior; Dairy Products / analysis; Food Preferences / psychology; Milk; Perception; Taste
TL;DR:
Evaluation of these results on both aggregate and individual levels suggest that fluid milk consumers are not a homogeneous consumer group and that underlying consumer groups are led to purchase decisions by specific product features or expectations.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: October 16, 2018
2018 journal article
Impact of pasteurization method and fat on milk: Relationships among rheological, tribological, and astringency behaviors
INTERNATIONAL DAIRY JOURNAL, 78, 28–35.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2018 review
Invited review: Sugar reduction in dairy products
[Review of ]. JOURNAL OF DAIRY SCIENCE, 101(10), 8619–8640.
author keywords: sugar reduction; dairy food; sweetener
MeSH headings : Animals; Dairy Products / analysis; Flavoring Agents / analysis; Sugars / analysis; Sweetening Agents / analysis; Taste; Yogurt
TL;DR:
The role of sugar, alternative sweeteners, and sugar reduction in ice cream, yogurt, and flavored milk is addressed.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: October 16, 2018
2018 journal article
Sensory and chemical properties of Gouda cheese
JOURNAL OF DAIRY SCIENCE, 101(3), 1967–1989.
author keywords: Gouda cheese; flavor; preference mapping
MeSH headings : Cheese / analysis; Food Quality; Gas Chromatography-Mass Spectrometry; Olfactometry; Solid Phase Microextraction; United States; Volatile Organic Compounds / analysis
TL;DR:
Findings from this study establish key differences in Gouda cheese regarding age and origin and identify US consumer desires for this cheese category.
(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
2018 journal article
Technical note: Simultaneous carotenoid and vitamin analysis of milk from total mixed ration-fed cows optimized for xanthophyll detection
JOURNAL OF DAIRY SCIENCE, 101(6), 4906–4913.
author keywords: carotenoids; milk; extraction
MeSH headings : Animal Feed / analysis; Animals; Carotenoids / analysis; Cattle; Chromatography, High Pressure Liquid / methods; Lutein / analysis; Milk / chemistry; Vitamin A / analysis; Vitamins / analysis; Xanthophylls / analysis; Zeaxanthins / analysis; alpha-Tocopherol / analysis; beta Carotene / analysis
TL;DR:
The proposed optimized method allows for the simultaneous determination of carotenoids from milk with increased lutein and zeaxanthin sensitivity without sacrificing recovery of retinol, α-tocopherol, and β-carotene.
(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
2018 journal article
The effect of spray drying on the difference in flavor and functional properties of liquid and dried whey proteins, milk proteins, and micellar casein concentrates
JOURNAL OF DAIRY SCIENCE, 101(5), 3900–3909.
author keywords: dairy protein; spray drying; flavor; functionality
MeSH headings : Animals; Caseins / chemistry; Cattle; Flavoring Agents / chemistry; Food Handling / instrumentation; Food Handling / methods; Gas Chromatography-Mass Spectrometry; Humans; Micelles; Milk / chemistry; Milk Proteins / chemistry; North Carolina; Odorants / analysis; Powders / chemistry; Taste; Whey Proteins / chemistry
TL;DR:
The objective of this study was to determine the effect of spray drying on the flavor and functionality of high-protein ingredients and to help food processors better use the ingredients they have available to them.
(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
A 100-Year Review: Sensory analysis of milk
JOURNAL OF DAIRY SCIENCE, 100(12), 9966–9986.
author keywords: sensory analysis; flavor; fluid milk
MeSH headings : Animals; Food Analysis / history; Food Analysis / methods; Food Quality; History, 20th Century; History, 21st Century; Humans; Milk / chemistry; Milk / history; Taste; United States
TL;DR:
This review outlines the literature pertaining to relevant testing procedures and studies of the history of sensory analysis of fluid milk, and evaluation methods outside of traditional sensory techniques and future outlooks are explored and presented.
(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
Consumer Perception of Retail Pork Bacon Attributes Using Adaptive Choice-based Conjoint Analysis and Maximum Differential Scaling
JOURNAL OF FOOD SCIENCE, 82(11), 2659–2668.
author keywords: bacon; conjoint analysis; consumer liking
MeSH headings : Adolescent; Adult; Animals; Commerce; Consumer Behavior / economics; Female; Flavoring Agents / analysis; Food Preferences / psychology; Humans; Male; Meat Products / analysis; Meat Products / economics; Middle Aged; Perception; Surveys and Questionnaires; Swine; Taste; Young Adult
TL;DR:
A combination of these 3 approaches can provide key understandings on consumer perception of retail bacon allowing companies to optimize and maximize their development and advertising resources.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2017 journal article
Drivers of choice for fluid milk versus plant-based alternatives: What are consumer perceptions of fluid milk?
Journal of Dairy Science, 100(8), 6125–6138.
MeSH headings : Animals; Beverages; Choice Behavior; Consumer Behavior; Food Preferences; Humans; Milk; Perception; Taste
TL;DR:
The dairy industry should focus on the nutrition value of milk and educating consumers about misconceptions regarding dairy milk, and future beverage innovation should include the development of lactose-free milk that is also appealing to consumers in flavor.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: NC State University Libraries
Added: August 6, 2018
2017 journal article
Milk fat threshold determination and the effect of milk fat content on consumer preference for fluid milk
JOURNAL OF DAIRY SCIENCE, 100(3), 1702–1711.
author keywords: milk fat; just noticeable difference; milk
MeSH headings : Animals; Consumer Behavior; Milk; Sensation; Taste; Taste Perception
TL;DR:
In insights on sensory characteristics of milk fat in fluid milk and consumer sensory perception of these properties, the industry might adjust milk fat references for adjusting milk sensory properties to increase milk preference and remain within the standards of identity of milk is provided.
(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 article
Sensory Character of Cheese and Its Evaluation
CHEESE: CHEMISTRY, PHYSICS AND MICROBIOLOGY, VOL 1-2, 4TH EDITION, pp. 517–545.
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
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 development of a lexicon for cashew nuts
JOURNAL OF SENSORY STUDIES, 32(1).
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
2017 journal article
The effect of vitamin concentrates on the flavor of pasteurized fluid milk
JOURNAL OF DAIRY SCIENCE, 100(6), 4335–4348.
author keywords: milk; vitamin fortification; flavor
MeSH headings : Animals; Flavoring Agents / administration & dosage; Flavoring Agents / analysis; Glycolipids / analysis; Glycoproteins / analysis; Lipid Droplets; Milk / chemistry; Pasteurization; Sensory Thresholds; Smell; Taste / drug effects; Taste Threshold; Vitamin A / analysis; Vitamin D / administration & dosage; Vitamin D / analysis; Vitamins / administration & dosage; Vitamins / analysis
TL;DR:
It is demonstrated that vitamin concentrates may contribute to off flavor(s) in fluid milk, especially in skim milk fortified with water-dispersible vitamin concentrate.
(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
Vitamin Fortification of Fluid Milk
JOURNAL OF FOOD SCIENCE, 82(4), 856–864.
author keywords: fluid milk; light oxidation; vitamin A; vitamin D; vitamin fortification
MeSH headings : Animals; Food Handling; Food Storage; Food, Fortified / analysis; Milk / chemistry; Taste; Vitamin A / analysis; Vitamin D / analysis; Vitamins / analysis
TL;DR:
In this review, the history, regulations, processing, and storage stability of vitamins in fluid milk are addressed along with some hypotheses for the role of vitamin A and D fortification on flavor and stability of fluid milk.
(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
An ISO-Protein Model Food System for Evaluating Food Texture Effects
JOURNAL OF TEXTURE STUDIES, 47(5), 377–391.
author keywords: Whey protein; oral processing; model foods; sensory; texture
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2016 journal article
Comparison of Preference Mapping Methods on Commodity Foods with Challenging Groups of Low-Variance Attributes: Sliced Whole Wheat Sandwich Bread Example
JOURNAL OF SENSORY STUDIES, 31(1), 34–49.
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 journal article
Evaluation of whey, milk, and delactosed permeates as salt substitutes
JOURNAL OF DAIRY SCIENCE, 99(11), 8687–8698.
author keywords: permeate; salt substitute; acid whey
MeSH headings : Adult; Animals; Cheese / analysis; Consumer Behavior; Female; Food Analysis; Food Handling; Food Quality; Gas Chromatography-Mass Spectrometry; Humans; Lactose / analysis; Male; Middle Aged; Milk / chemistry; Milk Proteins / analysis; Sodium Chloride, Dietary / analysis; Solid Phase Microextraction; Taste; Volatile Organic Compounds / analysis; Whey / chemistry; Young Adult
TL;DR:
The results demonstrate the potential for milk, whey, and delactosed permeates from different whey streams to be used as salt substitutes in product applications.
(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
Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources
JOURNAL OF FOOD SCIENCE, 81(4), C849–C857.
author keywords: acid whey; functionality; sensory; whey protein isolate
MeSH headings : Aldehydes / analysis; Caseins / chemistry; Cheese / analysis; Chymosin / chemistry; Flavoring Agents / analysis; Gas Chromatography-Mass Spectrometry / methods; Humans; Hydrogen-Ion Concentration; Milk Proteins / chemistry; Odorants; Solid Phase Microextraction; Taste; Temperature; Whey; Whey Proteins / chemistry
TL;DR:
WPI produced from nontraditional whey sources could be used in new applications due to distinct functional and flavor characteristics, and aldehyde concentrations were also highest in Cheddar and Cottage cheese WPI.
(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
Flavor and stability of milk proteins
JOURNAL OF DAIRY SCIENCE, 99(6), 4325–4346.
author keywords: milk protein; flavor; shelf life
MeSH headings : Animals; Flavoring Agents; Food Handling; Gas Chromatography-Mass Spectrometry; Milk Proteins; Taste; Whey Proteins
TL;DR:
Flavored milk proteins developed animal and burnt sugar flavors over time and solubility of MPC decreased and furosine concentration increased with storage time and temperature, with storage temperature having the greatest effect.
(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.
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
Influence of casein as a percentage of true protein and protein level on color and texture of milks containing 1 and 2% fat
JOURNAL OF DAIRY SCIENCE, 99(7), 5284–5304.
author keywords: microfiltration; casein; serum protein
MeSH headings : Animals; Caseins; Food Handling; Milk / chemistry; Milk Proteins; Ultrafiltration
TL;DR:
Overall, casein as a percentage of true protein had stronger effects than level oftrue protein on Hunter L, a, b values, relative viscosity, and fat globule size when using fresh liquid micellar casein concentrates and milk serum protein concentrates produced by a combination of microfiltration and ultrafiltration.
(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
Preference Mapping of Fresh Tomatoes Across 3 Stages of Consumption
JOURNAL OF FOOD SCIENCE, 81(6), S1495–S1505.
author keywords: consumer liking; preference mapping; tomatoes
MeSH headings : Adolescent; Adult; Aged; Choice Behavior; Cluster Analysis; Color; Consumer Behavior; Female; Food Preferences; Humans; Solanum lycopersicum / chemistry; Solanum lycopersicum / classification; Male; Middle Aged; Surveys and Questionnaires; Taste; Young Adult
TL;DR:
Overall liking was highest during the appearance portion of the test and lowest during the consumption portion (P < 0.05), and tomato growers can utilize these results to target cultivars that are well liked by consumers.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
2016 journal article
Preference Mapping of Soymilk with Different US Consumers
JOURNAL OF FOOD SCIENCE, 81(2), S463–S476.
author keywords: acceptance testing; cross-cultural; descriptive analysis; preference mapping; soymilk
MeSH headings : Adolescent; Adult; Black or African American; Asian People; Consumer Behavior; Female; Flavoring Agents; Food Preferences / ethnology; Humans; Soy Milk; Taste; United States; Viscosity; White People; Young Adult
TL;DR:
Findings can be utilized to produce soymilks with attributes that are well liked by target consumers and to tailor attributes for segments of the population that have not yet been accommodated.
(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
Short communication: Flavor and flavor stability of cheese, rennet, and acid wheys
JOURNAL OF DAIRY SCIENCE, 99(5), 3434–3444.
author keywords: acid whey; sweet whey; flavor; gas chromatography
MeSH headings : Cheese / analysis; Chymosin / analysis; Food Handling / methods; Humans; Taste; Time Factors; Whey / chemistry; Whey / classification
TL;DR:
Un Uncultured rennet casein whey was the most stable whey, as exhibited by the lowest increase in lipid oxidation products over time, and baseline information for the viability of processing underutilized wheys into value-added ingredients is provided.
(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
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
Short communication: The effect of raw milk cooling on sensory perception and shelf life of high-temperature, short-time (HTST)-pasteurized skim milk
JOURNAL OF DAIRY SCIENCE, 99(12), 9659–9667.
author keywords: milk; raw milk; cooling; pasteurization; shelf life; consumer
MeSH headings : Animals; Food Handling; Milk; Pasteurization; Temperature; Time Factors
TL;DR:
The results suggest that pasteurized milk quality is due to a combination of many factors, and raw milk cooling rate is not the most important factor affecting milk quality when raw milkquality is excellent.
(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 extrinsic attributes on liking of cottage cheese
JOURNAL OF DAIRY SCIENCE, 99(1), 183–193.
author keywords: cottage cheese; extrinsic attributes; consumer liking
MeSH headings : Adult; Cheese / analysis; Cheese / economics; Choice Behavior; Cluster Analysis; Consumer Behavior / economics; Dietary Fats / analysis; Female; Food Packaging / economics; Food Preferences; Humans; Male; Middle Aged; Multivariate Analysis; Taste
TL;DR:
Evaluating the role of package attributes and brand on the liking of cottage cheese can help manufacturers, as well as food marketers, better target their products and brands with attributes that drive consumer choice.
(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
2015 journal article
Decolorization of Cheddar cheese whey by activated carbon
JOURNAL OF DAIRY SCIENCE, 98(5), 2982–2991.
author keywords: activated carbon; norbixin (annatto) removal; Cheddar cheese whey; bleaching; volatile analysis
MeSH headings : Animals; Bleaching Agents / chemistry; Carbon / analysis; Carotenoids / chemistry; Cattle; Cheese / analysis; Color; Food Handling; Gas Chromatography-Mass Spectrometry; Hot Temperature; Hydrogen Peroxide / chemistry; Milk Proteins / analysis; Taste; Whey / chemistry; Whey Proteins
TL;DR:
The color and residual norbixin content of Cheddar whey were reduced by a higher level of activated carbon at a higher temperature between 25 and 55°C and a longer time, and the lowered temperature in activated-carbon treatments had less effect on protein structure as investigated for fluorescence spectroscopy and volatile compounds.
(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
2015 journal article
Effect of cook method on consumer perception of bacon
Meat Science, 101, 106–107.
Sources: Crossref, NC State University Libraries
Added: February 24, 2020
2015 journal article
Effect of temperature and concentration on benzoyl peroxide bleaching efficacy and benzoic acid levels in whey protein concentrate
JOURNAL OF DAIRY SCIENCE, 98(11), 7614–7627.
author keywords: benzoyl peroxide; benzoic acid; whey protein concentrate; bleaching
MeSH headings : Adult; Benzoic Acid / analysis; Benzoyl Peroxide / analysis; Bleaching Agents / analysis; Carotenoids / chemistry; Color; Female; Humans; Male; Middle Aged; Taste; Temperature; Whey Proteins / chemistry; Young Adult
TL;DR:
It is suggested that new, soluble (liquid) BP can be used at lower concentrations than insoluble BP to achieve equivalent bleaching and that less residual benzoic acid remains in WPC80 powder from liquid whey bleached hot (50°C) than cold (4°C), which may provide opportunities to reduce benzoIC acid residues in dried whey ingredients, expanding their marketability.
(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
2015 review
Examining Extrinsic Factors that Influence Product Acceptance: A Review
[Review of ]. JOURNAL OF FOOD SCIENCE, 80(5), R901–R909.
author keywords: brand; decision making; drivers of liking; emotions; perceived satiety; willingness-to-pay
MeSH headings : Commerce; Consumer Behavior; Diet / economics; Diet / psychology; Emotions; Food Industry; Food Labeling; Food Preferences; Food Quality; Humans; Satiation
TL;DR:
These 4 key extrinsic factors that affect DOL are the perceived satiety, brand and labeling, price, and the emotional impact to decision making, which should be considered in conjunction with sensory attribute perception to gain a holistic understanding of product acceptance.
(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
2015 journal article
Identifying Key Attributes for Protein Beverages
JOURNAL OF FOOD SCIENCE, 80(6), S1383–S1390.
author keywords: conjoint; consumer preference; Kano; priming; protein beverages
MeSH headings : Adult; Beverages; Choice Behavior; Consumer Behavior; Dietary Carbohydrates; Dietary Proteins / chemistry; Female; Flavoring Agents; Food Preferences; Food Technology; Humans; Male; Middle Aged; Nigeria; Sweetening Agents / chemistry; Taste; Whey Proteins; Young Adult
TL;DR:
An adaptive choice-based conjoint study was conducted along with Kano analysis to gain insight on protein beverage consumers and evaluated effects of priming on liking of protein beverages, finding that protein beverages must have desirable flavor for wide consumer appeal.
(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
2015 journal article
Parents' and Children's Acceptance of Skim Chocolate Milks Sweetened by Monk Fruit and Stevia Leaf Extracts
JOURNAL OF FOOD SCIENCE, 80(5), S1083–S1092.
author keywords: chocolate milk; natural nonnutritive sweetener; priming; power function; sugar reduction
MeSH headings : Adult; Animals; Cacao; Child; Choice Behavior; Consumer Behavior; Cucurbitaceae; Dietary Sucrose; Female; Food Labeling; Food Preferences; Fruit; Humans; Male; Milk; Parents; Perception; Plant Leaves; Plant Preparations; Stevia; Sweetening Agents; Taste; Young Adult
TL;DR:
Traditional parents preferred sucrose sweetened SCM, and label conscious parents preferred SCM with natural nonnutritive sweeteners, which was acceptable by young adults and children.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2015 journal article
Sensory Perception, Nutritional Role, and Challenges of Flavored Milk for Children and Adults
JOURNAL OF FOOD SCIENCE, 80(4), R665–R670.
author keywords: children; flavored milk; milk consumption; sugar content; sweeteners
MeSH headings : Adult; Animals; Child; Diet; Dietary Sucrose / administration & dosage; Feeding Behavior; Flavoring Agents / administration & dosage; Humans; Milk; Nutritive Value; Taste
TL;DR:
Understanding the sensory perception of both adults and children for flavored milk can help food developers and manufacturers to address attractive attributes while reducing the sugar content to meet the needs of a healthy diet.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2015 journal article
Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide
JOURNAL OF FOOD SCIENCE, 80(10), C2153–C2160.
author keywords: bleaching; functionality; sensory; whey protein isolate
MeSH headings : Benzoyl Peroxide / pharmacology; Bixaceae; Bleaching Agents / pharmacology; Carotenoids; Cheese; Color; Electrophoresis, Polyacrylamide Gel; Food Coloring Agents / chemistry; Functional Food / analysis; Gas Chromatography-Mass Spectrometry; Humans; Hydrogen; Hydrogen Peroxide / pharmacology; Lipid Peroxidation; Odorants; Plant Extracts; Proteolysis / drug effects; Sulfur / analysis; Taste; Volatile Organic Compounds / analysis; Whey; Whey Proteins / chemistry; Whey Proteins / isolation & purification
TL;DR:
It is demonstrated that bleaching has flavor effects as well as effects on many of the functionality characteristics of whey proteins, and provides insights for the product applications which may benefit from bleaching.
(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
2015 journal article
Short communication: The influence of solids concentration and bleaching agent on bleaching efficacy and flavor of sweet whey powder
JOURNAL OF DAIRY SCIENCE, 98(4), 2294–2302.
author keywords: sweet whey; reverse osmosis; bleaching
MeSH headings : Benzoic Acid / analysis; Benzoyl Peroxide / pharmacology; Bleaching Agents / pharmacology; Carotenoids / analysis; Cheese / analysis; Chromatography, High Pressure Liquid; Color; Food Handling; Gas Chromatography-Mass Spectrometry; Humans; Hydrogen Peroxide / pharmacology; Lactoperoxidase / pharmacology; Milk Proteins / analysis; Netherlands; Powders; Taste; Volatile Organic Compounds / analysis; Whey / chemistry
TL;DR:
It is indicated that solids concentration at bleaching and bleaching agent affect quality of SWP.
(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
2015 journal article
Sugar reduction of skim chocolate milk and viability of alternative sweetening through lactose hydrolysis
JOURNAL OF DAIRY SCIENCE, 98(3), 1455–1466.
author keywords: chocolate milk; power function; sugar reduction; lactose hydrolysis
MeSH headings : Adolescent; Adult; Animals; Cacao; Carbohydrates / analysis; Child; Child, Preschool; Color; Consumer Behavior; Energy Intake; Female; Food Analysis; Food Handling; Humans; Hydrolysis; Lactose / analysis; Linear Models; Male; Milk; Pilot Projects; Sweetening Agents / analysis; Taste; Taste Perception; Young Adult
TL;DR:
Consumer acceptance of reduced-sugar chocolate milk and a possible way to use lactose hydrolysis in dairy beverages are demonstrated.
(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
2015 journal article
The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate
Journal of Dairy Science, 98(9), 5862–5873.
MeSH headings : Benzoyl Peroxide / chemistry; Bleaching Agents / chemistry; Carotenoids / chemistry; Cheese; Color; Food Handling; Hydrogen Peroxide / chemistry; Lactoperoxidase / metabolism; Pasteurization; Taste; Volatile Organic Compounds / analysis; Whey / chemistry; Whey Proteins
TL;DR:
Based on bleaching efficacy comparable to chemical bleaching with HP, flavor, and functionality results, MF is a viable alternative to chemical or enzymatic bleaching of fluid whey.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: NC State University Libraries
Added: August 6, 2018
2014 journal article
ADAPTATION OF ORAL PROCESSING TO THE FRACTURE PROPERTIES OF SOFT SOLIDS
JOURNAL OF TEXTURE STUDIES, 45(1), 47–61.
author keywords: Electromyography; fracture properties; gel texture; jaw tracking; oral processing; rheology
UN Sustainable Development Goal Categories
5. Gender Equality
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2014 journal article
Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentate
JOURNAL OF DAIRY SCIENCE, 97(3), 1225–1232.
author keywords: lactoperoxidase; whey; enzyme stability
MeSH headings : Animals; Bleaching Agents / chemistry; Carotenoids; Cheese / analysis; Colorimetry; Dairy Products / analysis; Food Handling / methods; Hydrogen Peroxide / chemistry; Lactoperoxidase; Milk / chemistry; Milk Proteins / analysis; Milk Proteins / chemistry; Oxidation-Reduction; Pasteurization; Taste; Temperature; Whey Proteins
TL;DR:
Enzyme activity was negatively correlated to bleaching time (time for >80% norbixin destruction) in fluid whey but a linear relationship was not evident in retentate, and addition of EP could be beneficial to improve bleaching efficacy.
(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
Consumer Attitudes and Preferences for Fresh Market Tomatoes
JOURNAL OF FOOD SCIENCE, 79(10), S2091–S2097.
author keywords: conjoint; consumer preference; focus group Kano; tomato
MeSH headings : Adult; Choice Behavior; Color; Data Collection; Female; Food Preferences; Humans; Solanum lycopersicum; Male; Middle Aged; Perception; Surveys and Questionnaires; Taste
TL;DR:
It was established that the most important fresh tomato attributes were color, amount of juice when sliced, and size, and Tomato growers can utilize the results to target attributes that drive consumer choice for fresh tomatoes.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
2014 journal article
DETERMINING CHILDREN'S PERCEPTIONS, OPINIONS AND ATTITUDES FOR SLICED SANDWICH BREADS
JOURNAL OF SENSORY STUDIES, 29(5), 351–361.
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
Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese
JOURNAL OF DAIRY SCIENCE, 97(8), 4780–4798.
author keywords: cheese; sodium; potassium; propionic acid; nonstarter
MeSH headings : Acetic Acid / chemistry; Animals; Calcium / chemistry; Caseins / chemistry; Cations / chemistry; Cheese / analysis; Cheese / microbiology; Colony Count, Microbial; Consumer Behavior; Food Contamination / analysis; Food Microbiology; Food Storage; Formates / chemistry; Humans; Hydrogen-Ion Concentration; Lactic Acid / chemistry; Lactococcus / isolation & purification; Magnesium / chemistry; Potassium / chemistry; Propionates / chemistry; Proteolysis; Sodium / chemistry; Sodium Chloride / metabolism; Taste
TL;DR:
Evaluating the effect of partial substitution of Na with K on survival of lactic acid bacteria, pH, organic acid production, and extent of proteolysis as water-soluble nitrogen (WSN) and protein profiles using urea-PAGE in Cheddar cheese found that lowering the Na content, even with K replacement, extended the crossover time when NSLAB became dominant.
(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 article
Enzymatic bleaching in commercial colored Cheddar whey retentates
Campbell, R. E., & Drake, M. A. (2014, October). INTERNATIONAL DAIRY JOURNAL, Vol. 38, pp. 148–153.
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
Extrinsic Attributes That Influence Parents' Purchase of Chocolate Milk for Their Children
JOURNAL OF FOOD SCIENCE, 79(7), S1407–S1415.
author keywords: chocolate milk; children; conjoint; Kano; parents
MeSH headings : Animals; Cacao; Child; Choice Behavior; Data Collection; Flavoring Agents; Humans; Male; Milk; Parents; Sucrose; Surveys and Questionnaires; Sweetening Agents; Taste; United States
TL;DR:
It is established that sweetener type and fat content are the primary extrinsic attributes affecting parents purchase decisions when choosing chocolate milk for their children.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2014 journal article
Short communication: Development of a novel method for the extraction of norbixin from whey and its subsequent quantification via high performance liquid chromatography
JOURNAL OF DAIRY SCIENCE, 97(3), 1313–1318.
author keywords: norbixin; annatto; whey; HPLC
MeSH headings : Animals; Bixaceae / chemistry; Carotenoids / chemistry; Carotenoids / isolation & purification; Chromatography, High Pressure Liquid; Color; Limit of Detection; Milk / chemistry; Plant Extracts / chemistry; Whey / chemistry
TL;DR:
The objective of this study was to develop a fast and inexpensive norbixin extraction and quantitation technique using approved solvents with similar sensitivity to current established methods.
(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
Short communication: Norbixin and bixin partitioning in Cheddar cheese and whey
JOURNAL OF DAIRY SCIENCE, 97(6), 3321–3327.
author keywords: annatto; norbixin; bixin; whey; cheese
MeSH headings : Animals; Bixaceae / chemistry; Carotenoids / chemistry; Cheese / analysis; Food Coloring Agents / chemistry; Food Handling / methods; Plant Extracts / chemistry; Taste; Whey Proteins / analysis
TL;DR:
Results indicate that fat content has no effect on norbixin binding or entrapment in Cheddar cheese and that bixin may be a viable alternative colorant to norbIXin in the dairy industry.
(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 EFFICACY OF USING PHOTOGRAPHS TO REPRESENT ATTRIBUTES OF SLICED SANDWICH BREAD IN AN ADAPTIVE CHOICE-BASED CONJOINT
JOURNAL OF SENSORY STUDIES, 29(1), 64–73.
TL;DR:
This study determined if pictures of individual product attributes of sliced bread products can be used to determine the utility of sliced Bread in adaptive choice-based conjoint (ACBC) analysis.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2014 journal article
THE PERCEPTION OF CREAMINESS IN SOUR CREAM
JOURNAL OF SENSORY STUDIES, 29(4), 248–257.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science; OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2014 review
THE USE OF QUALITATIVE RESEARCH METHODS IN QUANTITATIVE SCIENCE: A REVIEW
[Review of ]. JOURNAL OF SENSORY STUDIES, 29(4), 234–247.
TL;DR:
Qualitative research in the field of food science strives to understand consumer behavior and motivation and can be used as a substitute for classical quantitative profiling methods or to powerfully augment quantitative methodology.
(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
2014 journal article
The role of sodium in the salty taste of permeate
JOURNAL OF DAIRY SCIENCE, 97(9), 5356–5370.
author keywords: permeate; salty taste; sodium
MeSH headings : Adenosine Monophosphate / analysis; Animals; Chromatography, High Pressure Liquid; Citric Acid / analysis; Cytidine Monophosphate / analysis; Gas Chromatography-Mass Spectrometry; Guanosine Monophosphate / analysis; Hippurates / analysis; Inosine Monophosphate / analysis; Lactic Acid / analysis; Lactose / analysis; Milk / chemistry; Orotic Acid / analysis; Potassium Chloride / analysis; Sodium Chloride / analysis; Taste; Urea / analysis; Uric Acid / analysis; Uridine Monophosphate / analysis; Volatile Organic Compounds / analysis
TL;DR:
Sensory tests with sodium chloride solutions confirmed that the salty taste of reduced-lactose permeates was not solely due to the sodium present, and elements other than sodium contribute to the salty Taste of permeate.
(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
2013 journal article
A new method for the production of low-fat Cheddar cheese
JOURNAL OF DAIRY SCIENCE, 96(8), 4870–4884.
author keywords: cheese; low fat; micellar casein concentrate
MeSH headings : Animals; Caseins / analysis; Cheese / analysis; Cheese / standards; Fats / analysis; Food Quality; Food Technology / methods; Micelles; Milk / metabolism; Ultrafiltration / methods
TL;DR:
The texture of the LFCC was desirable and was softer than the FFCC it was made from, whereas commercial RFCC and LFCC made in this study were missing the typical aged Cheddar character found in aged FFCC.
(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
2013 journal article
Cold enzymatic bleaching of fluid whey
JOURNAL OF DAIRY SCIENCE, 96(12), 7404–7413.
author keywords: whey; lactoperoxidase; flavor; bleach
MeSH headings : Animals; Bleaching Agents / pharmacology; Carotenoids; Cold Temperature; Color; Dairy Products / analysis; Dairy Products / standards; Dairying / methods; Hydrogen Peroxide / chemistry; Ketones / analysis; Lactoperoxidase / pharmacology; Milk Proteins / chemistry; Octanols / analysis; Whey Proteins
TL;DR:
Bleaching times, bleaching efficacy, and flavor results suggest that enzymatic bleaching may be a viable and desirable alternative to HP bleaching of fluid whey or retentate.
(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
2013 journal article
Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate
JOURNAL OF DAIRY SCIENCE, 96(3), 1387–1400.
author keywords: flavor; bleaching; milk serum protein; native whey protein
MeSH headings : Animals; Bleaching Agents / pharmacology; Carotenoids / analysis; Food Quality; Gas Chromatography-Mass Spectrometry; Hot Temperature; Milk / chemistry; Milk / metabolism; Milk Proteins / drug effects; Milk Proteins / metabolism; Whey Proteins
TL;DR:
The objective of this study was to characterize and compare the sensory and functional properties of 80% milk serum protein concentrate produced from bleached and unbleached microfiltration (MF) permeate made from skim milk with and without added annatto color.
(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
2013 journal article
Enumeration of Sublethally Injured Escherichia coli O157:H7 ATCC 43895 and Escherichia coli Strain B-41560 Using Selective Agar Overlays versus Commercial Methods
JOURNAL OF FOOD PROTECTION, 76(4), 674–679.
MeSH headings : Agar / chemistry; Colony Count, Microbial / methods; Consumer Product Safety; Escherichia coli / growth & development; Escherichia coli O157 / growth & development; Food Contamination / analysis; Food Handling / methods; Humans; Hydrogen-Ion Concentration; Infant; Infant Food / microbiology; Kinetics; Meat Products / microbiology; Temperature
TL;DR:
Results indicate that selective and nonselective agar overlays recovered significantly higher numbers (greater than 1 log) of acid- and heat-injured E. coli O157:H7 from TSB, ground beef, and infant milk formula compared with direct plating onto selective media, Petrifilm, or Easygel, while no significant differences among these media combinations were observed.
(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
2013 journal article
Influence of heating and acidification on the flavor of whey protein isolate
JOURNAL OF DAIRY SCIENCE, 96(3), 1366–1379.
author keywords: whey protein isolate; flavor; acidification/heat treatment; lecithin
MeSH headings : Acids / metabolism; Beverages / analysis; Fatty Acids, Nonesterified / analysis; Fatty Acids, Volatile / analysis; Food Quality; Food Technology / methods; Gas Chromatography-Mass Spectrometry / methods; Hot Temperature; Lecithins / metabolism; Milk Proteins / metabolism; Whey Proteins
TL;DR:
The objective of the first study was to characterize the effect of 2 processing steps inherent to manufacturing of acidic protein beverages (acidification and heat treatment) on the flavor of non-instant WPI and to determine theEffect of lecithin agglomeration, a common form of instantized WPI used in beverage manufacturing, on the Flavor of WPI after acidification andHeat treatment.
(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
2013 journal article
Influence of packaging information on consumer liking of chocolate milk
JOURNAL OF DAIRY SCIENCE, 96(8), 4843–4856.
author keywords: chocolate milk; flavor; consumer preference
MeSH headings : Adult; Animals; Cacao; Consumer Behavior; Female; Food Labeling / methods; Food Labeling / standards; Food Quality; Humans; Male; Middle Aged; Milk / standards; Young Adult
TL;DR:
Evaluating the effects of packaging labels and brand name on consumer liking and purchase intent of chocolate milk can help chocolate milk producers as well as food marketers better target their product labels with attributes that drive consumer choice ofocolate milk.
(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
2013 review
Invited review: The effect of native and nonnative enzymes on the flavor of dried dairy ingredients
[Review of ]. JOURNAL OF DAIRY SCIENCE, 96(8), 4773–4783.
author keywords: dairy ingredient; enzyme; flavor
MeSH headings : Animals; Catalase / metabolism; Cattle; Dairy Products / standards; Enzymes / metabolism; Food Quality; Food Technology / methods; Food Technology / standards; Hydrogen Peroxide / metabolism; Lactoperoxidase / metabolism; Milk / standards; Milk Proteins / metabolism; Milk Proteins / standards; Powders; Thiocyanates / metabolism; Whey Proteins; Xanthine Oxidase / metabolism
TL;DR:
Understanding the sources of flavor is crucial to produce bland, flavorless ingredients, and enzymes and their possible contributions will be discussed in this review.
(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
2013 journal article
Preference Mapping of Lemon Lime Carbonated Beverages with Regular and Diet Beverage Consumers
JOURNAL OF FOOD SCIENCE, 78(2), S320–S328.
author keywords: carbonated beverages; external preference mapping; lemon-lime soda; sweeteners
MeSH headings : Adolescent; Adult; Carbonated Beverages / analysis; Choice Behavior; Citrus / chemistry; Consumer Behavior; Diet; Female; Food Preferences / psychology; Humans; Male; Middle Aged; Smell / physiology; Sweetening Agents; Taste / physiology; Young Adult
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2013 journal article
Sensory properties and drivers of liking for Greek yogurts
JOURNAL OF DAIRY SCIENCE, 96(12), 7454–7466.
author keywords: yogurt; Greek; flavor; sensory property
MeSH headings : Animals; Consumer Behavior / statistics & numerical data; Dairying / methods; Dairying / standards; Dietary Fats / analysis; Food Handling / methods; Food Handling / standards; Food, Fortified / analysis; Internet; Multivariate Analysis; Surveys and Questionnaires; United States; Viscosity; Yogurt / analysis; Yogurt / standards
TL;DR:
Sensory properties of yogurt differed with fat content and manufacture (Greek vs. fortified Greek), and consumers preferred Greek yogurts with firm, dense texture, moderate sweet aromatic, milkfat and dairy sour flavors, and moderate sour taste.
(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
2013 journal article
The Impact of Iron on the Bleaching Efficacy of Hydrogen Peroxide in Liquid Whey Systems
JOURNAL OF FOOD SCIENCE, 78(2), R129–R137.
author keywords: fenton reaction; hydrogen peroxide; iron; lactoperoxidase; whey
MeSH headings : Benzoyl Peroxide / chemistry; Bixaceae; Bleaching Agents / chemistry; Carotenoids / analysis; Cheese / analysis; Color; Dairy Products / analysis; Food Handling / methods; Hydrogen Peroxide / chemistry; Iron / analysis; Iron / chemistry; Lactoperoxidase / analysis; Lactoperoxidase / chemistry; Metalloproteins / analysis; Metalloproteins / chemistry; Milk Proteins / chemistry; Plant Extracts / analysis; Taste; Whey Proteins
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2013 journal article
The Influence of Bleaching Agent and Temperature on Bleaching Efficacy and Volatile Components of Fluid Whey and Whey Retentate
JOURNAL OF FOOD SCIENCE, 78(10), C1535–C1542.
author keywords: annatto; bleaching; whey
MeSH headings : Aldehydes / analysis; Benzoyl Peroxide / chemistry; Bixaceae; Bleaching Agents / chemistry; Carotenoids / analysis; Cheese / analysis; Color; Food Handling / methods; Gas Chromatography-Mass Spectrometry; Hydrogen Peroxide / chemistry; Milk Proteins / chemistry; Plant Extracts / analysis; Solid Phase Microextraction; Taste; Temperature; Volatile Organic Compounds / analysis; Whey Proteins
TL;DR:
The results suggest that the highest bleaching efficacy (within the parameters evaluated) in liquid whey is achieved using BP at 5 or 50 °C and at50 °C with HP or BP in whey protein retentate.
(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
2012 journal article
A Comparison of Adaptive Choice-Based Conjoint and Choice-Based Conjoint to Determine Key Choice Attributes of Sour Cream with Limited Sample Size
JOURNAL OF SENSORY STUDIES, 27(6), 451–462.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2012 journal article
APPLICATION OF ETHNOGRAPHY AND CONJOINT ANALYSIS TO DETERMINE KEY CONSUMER ATTRIBUTES FOR LATTE-STYLE COFFEE BEVERAGES
JOURNAL OF SENSORY STUDIES, 27(1), 48–58.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2012 journal article
Alternative Bleaching Methods for Cheddar Cheese Whey
JOURNAL OF FOOD SCIENCE, 77(7), C818–C823.
author keywords: alternatives; bleaching; whey protein concentrate
MeSH headings : Benzoyl Peroxide / chemistry; Bixaceae; Bleaching Agents / chemistry; Carotenoids / analysis; Cheese; Color; Food Handling / methods; Gas Chromatography-Mass Spectrometry / methods; Hydrogen Peroxide / chemistry; Milk Proteins / analysis; Plant Extracts / analysis; Taste; Volatile Organic Compounds; Whey Proteins
TL;DR:
Volatile compound results were consistent with sensory results and confirmed higher relative abundances of volatile aldehydes in UV, HP, and OZ WPC80 compared to CT and BT WPC 80, which may be an alternative to chemical bleaching of fluid whey.
(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
2012 journal article
Bitter Taste Inhibiting Agents for Whey Protein Hydrolysate and Whey Protein Hydrolysate Beverages
JOURNAL OF FOOD SCIENCE, 77(8), S282–S287.
author keywords: bioactive peptides; bitter inhibition; protein beverages; whey protein hydrolysate
MeSH headings : Adult; Arginine / chemistry; Beverages / analysis; Cacao / chemistry; Female; Food Additives / analysis; Fructose / chemistry; Humans; Lysine / chemistry; Male; Middle Aged; Milk Proteins / chemistry; Protein Hydrolysates / chemistry; Quinine / chemistry; Sucrose / analogs & derivatives; Sucrose / chemistry; Sweetening Agents / chemistry; Taste; Vanilla / chemistry; Whey Proteins; Young Adult
TL;DR:
This study identified effective bitter taste inhibitors of WPH with different peptide composition and provides insights for effective bitter inhibitors for product applications with WPH.
(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
2012 journal article
Consumer Awareness of Salt and Sodium Reduction and Sodium Labeling
JOURNAL OF FOOD SCIENCE, 77(9), S307–S313.
author keywords: kano analysis; nutrition labeling; sodium reduction
MeSH headings : Adolescent; Adult; Aged; Consumer Behavior; Diet; Female; Food Labeling / methods; Health Knowledge, Attitudes, Practice; Humans; Male; Middle Aged; Risk Factors; Sodium Chloride, Dietary; Taste; Young Adult
TL;DR:
The current state of consumer knowledge on sodium and salt reduction, and consumer perception of the relationship between diets high in sodium and many chronic diseases are demonstrated.
(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
2012 journal article
DESCRIPTIVE ANALYSIS OF CARBONATED REGULAR AND DIET LEMON-LIME BEVERAGES
JOURNAL OF SENSORY STUDIES, 27(4), 247–263.
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2012 journal article
EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING
JOURNAL OF TEXTURE STUDIES, 43(4), 257–267.
author keywords: Caramel; cheese; electromyography; jaw tracking; oral processing; texture
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
5. Gender Equality
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2012 journal article
Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate
JOURNAL OF DAIRY SCIENCE, 95(6), 2848–2862.
author keywords: bleaching; whey protein; flavor
MeSH headings : Benzoyl Peroxide / pharmacology; Bleaching Agents / pharmacology; Color; Food Technology / methods; Hydrogen Peroxide / pharmacology; Milk Proteins / drug effects; Milk Proteins / standards; Taste; Whey Proteins
TL;DR:
Overall, HP bleaching caused more lipid oxidation products and subsequent off-flavors compared with BPBleaching with BP under the conditions used in this study resulted in larger reductions in yellowness of the powders made from whey with annatto color than did bleaching with HP.
(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
2012 journal article
Effect of temperature and bleaching agent on bleaching of liquid Cheddar whey
JOURNAL OF DAIRY SCIENCE, 95(1), 36–49.
author keywords: whey; bleach; norbixin; flavor
MeSH headings : Bleaching Agents / pharmacology; Carotenoids / analysis; Cheese / analysis; Cheese / classification; Cheese / standards; Cold Temperature; Color; Hot Temperature; Lipid Metabolism / drug effects; Milk Proteins / drug effects; Milk Proteins / metabolism; Oxidation-Reduction / drug effects; Whey Proteins
TL;DR:
It is suggested that fat separation of liquid Cheddar whey has no effect on bleaching efficacy or lipid oxidation and that hot bleaching may result in increased lipid oxidation in fluid whey.
(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
2012 journal article
IMPACT OF SAMPLE THICKNESS ON DESCRIPTIVE TEXTURE ANALYSIS OF CHEDDAR CHEESE
JOURNAL OF SENSORY STUDIES, 27(4), 286–293.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2012 journal article
Influence of Storage, Heat Treatment, and Solids Composition on the Bleaching of Whey with Hydrogen Peroxide
JOURNAL OF FOOD SCIENCE, 77(7), C798–C804.
author keywords: bleach; norbixin; storage; whey
MeSH headings : Animals; Bleaching Agents / chemistry; Carotenoids / analysis; Color; Dairy Products; Food Handling / methods; Food Storage / methods; Hydrogen Peroxide / chemistry; Milk Proteins / analysis; Milk Proteins / chemistry; Pasteurization / methods; Taste; Temperature; Volatile Organic Compounds / analysis; Volatile Organic Compounds / chemistry; Whey Proteins
TL;DR:
It is established that liquid storage and whey composition are critical processing points that influenceBleaching efficacy of whey and processing steps, particularly holding times and solids composition, influence bleaching efficacy.
(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
2012 journal article
Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures
FOOD HYDROCOLLOIDS, 29(1), 234–245.
author keywords: Texture; Oral processing; Microstructure; Sensory perception; Fracture
TL;DR:
Evaluation of oral processing parameters at various stages was found to be a useful method to investigate the dynamic nature of sensory perception at first bite, during chewing and after swallowing.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
5. Gender Equality
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2012 journal article
SENSORY ATTRIBUTES AND CONSUMER ACCEPTANCE OF SWEET POTATO CULTIVARS WITH VARYING FLESH COLORS
JOURNAL OF SENSORY STUDIES, 27(1), 59–69.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2012 journal article
The effect of microstructure on the sensory perception and textural characteristics of whey protein/kappa-carrageenan mixed gels
FOOD HYDROCOLLOIDS, 26(1), 33–43.
author keywords: Microstructure; Sensory perception; Mixed gels; Texture; Fracture mechanism
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2012 journal article
The use of lactoperoxidase for the bleaching of fluid whey
JOURNAL OF DAIRY SCIENCE, 95(6), 2882–2890.
author keywords: whey; flavor; bleaching; lactoperoxidase
MeSH headings : Animals; Bleaching Agents / pharmacology; Carotenoids / metabolism; Cattle; Cheese / standards; Colorimetry / methods; Food Technology / methods; Gas Chromatography-Mass Spectrometry; Hydrogen Peroxide / pharmacology; Lactoperoxidase / metabolism; Lactoperoxidase / pharmacology; Milk Proteins / analysis; Milk Proteins / drug effects; Milk Proteins / standards; Taste; Whey Proteins
TL;DR:
Lactoperoxidase may be a viable alternative for chemical whey bleaching and monitor LP activity from raw milk through manufacture of liquid whey, and to compare the flavor of whey protein concentrate 80% (WPC80) bleached by the LP system to that bleaching by traditional H₂O₁ bleaching.
(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
2011 review
A COMPREHENSIVE APPROACH TO UNDERSTANDING TEXTURAL PROPERTIES OF SEMI- AND SOFT-SOLID FOODS
[Review of ]. JOURNAL OF TEXTURE STUDIES, 42(2), 103–129.
author keywords: Fracture mechanics; oral mechanoreceptors; oral processing; rheology; sensory analysis; texture
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2011 article
Application of Sensory and Instrumental Volatile Analyses to Dairy Products
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 2, Vol. 2, pp. 395–421.
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
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)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2011 journal article
COMPARISON OF SALTY TASTE AND TIME INTENSITY OF SEA AND LAND SALTS FROM AROUND THE WORLD
JOURNAL OF SENSORY STUDIES, 26(1), 25–34.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2011 journal article
Comparison of the Flavor Chemistry and Flavor Stability of Mozzarella and Cheddar Wheys
JOURNAL OF FOOD SCIENCE, 76(8), C1188–C1194.
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
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)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2011 journal article
EVALUATION OF KEY FLAVOR COMPOUNDS IN REDUCED- AND FULL-FAT CHEDDAR CHEESES USING SENSORY STUDIES ON MODEL SYSTEMS
JOURNAL OF SENSORY STUDIES, 26(4), 278–290.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2011 journal article
Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate
JOURNAL OF DAIRY SCIENCE, 94(8), 3747–3760.
author keywords: whey protein; retentate; storage; flavor
MeSH headings : Cheese / standards; Dairy Products / standards; Food Handling; Food Storage / methods; Milk Proteins / drug effects; Milk Proteins / metabolism; Taste; Time Factors; Whey Proteins
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2011 journal article
Effects of Starter Culture and Storage on the Flavor of Liquid Whey
JOURNAL OF FOOD SCIENCE, 76(5), S354–S361.
author keywords: culture; flavor; lipid oxidation; volatile compounds; whey
MeSH headings : Dairy Products / analysis; Fatty Acids, Nonesterified / analysis; Food Preservatives / analysis; Food Preservatives / metabolism; Food Storage / methods; Humans; Odorants / analysis; Research Design; Taste; Volatile Organic Compounds / analysis
TL;DR:
Results from this study demonstrate that oxidation occurs in milk prior to cheesemaking but that starter type and starter strain influence also oxidative stability and lipid oxidation off flavors in fluid whey.
(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
2011 journal article
Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins
JOURNAL OF DAIRY SCIENCE, 94(9), 4347–4359.
author keywords: whey; benzoic acid; bleach; flavor
MeSH headings : Animals; Benzoic Acid / analysis; Benzoyl Peroxide / pharmacology; Bleaching Agents / pharmacology; Carotenoids / analysis; Cattle; Cheese / analysis; Cheese / standards; Color; Hydrogen Peroxide / pharmacology; Lipid Peroxidation / drug effects; Milk Proteins / analysis; Milk Proteins / drug effects; Taste; Whey Proteins
TL;DR:
Benzoyl peroxide is more effective in color removal of whey and results in fewer flavor side effects compared with HP and residual BA is decreased by ultrafiltration and diafiltration, with smaller differences than those observed in WPC34.
(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
2011 journal article
Salty taste in dairy foods: Can we reduce the salt?
JOURNAL OF DAIRY SCIENCE, 94(2), 636–645.
author keywords: sodium chloride; sensory; reduction; food application
MeSH headings : Animals; Cheese / analysis; Consumer Behavior; Dairy Products / analysis; Differential Threshold; Food Analysis; Food Preferences; Hypertension / prevention & control; Milk / chemistry; Sodium Chloride, Dietary / analysis; Taste; Water / analysis
TL;DR:
Reducing sodium in cheese sauce, cottage cheese, and milk-based soups may be challenging and that exploration of sodium chloride alternatives in these foods is warranted, and appropriate product positioning or advertising may be beneficial to consumer acceptance of lower sodium types of products.
(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
2011 journal article
The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate
JOURNAL OF DAIRY SCIENCE, 94(3), 1185–1193.
author keywords: annatto; flavor; starter culture; whey protein
MeSH headings : Animals; Bixaceae; Carotenoids / pharmacology; Cultured Milk Products; Food Coloring Agents / pharmacology; Food Handling / methods; Milk Proteins / analysis; Milk Proteins / drug effects; Plant Extracts / pharmacology; Taste; Whey Proteins
TL;DR:
Results suggest that annatto has a no effect on whey protein flavor, but that the starter culture has a large influence on the oxidative stability of whey.
(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
2010 journal article
Characterization of Flavor of Whey Protein Hydrolysates
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 58(10), 6318–6327.
author keywords: Whey protein hydrolysate; enzymatic hydrolysis; degree of hydrolysis; bitter taste; whey protein flavor
MeSH headings : Chromatography, Gas / methods; Chromatography, Gel; Gas Chromatography-Mass Spectrometry; Humans; Hydrolysis; Milk Proteins / chemistry; Odorants / analysis; Protein Hydrolysates / chemistry; Smell; Solid Phase Extraction; Taste; Whey Proteins
TL;DR:
Odor activity thresholds of whey protein hydrolysates were lower than basic taste thresholds suggesting that aromatics and bitter taste are both crucial to control in WPH food applications.
(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
2010 journal article
Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates
JOURNAL OF DAIRY SCIENCE, 93(5), 1824–1843.
author keywords: serum protein; whey protein; composition; flavor
MeSH headings : Adult; Beverages / standards; Female; Food Handling; Humans; Male; Milk Proteins / analysis; Milk Proteins / chemistry; Minerals / analysis; Sensation; Whey Proteins; Young Adult
TL;DR:
Few sensory differences were found between the rehydrated SPC and WPC manufactured in this study, but their flavor profiles were distinct from the flavor of reHydrated commercial WPC.
(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
2010 journal article
Consumer Perception of Astringency in Clear Acidic Whey Protein Beverages
JOURNAL OF FOOD SCIENCE, 75(9), S513–S521.
author keywords: astringency; flavor; whey protein
MeSH headings : Adult; Animals; Beverages; Consumer Behavior; Female; Focus Groups; Humans; Male; Milk Proteins / chemistry; Mouth / physiology; Olfactory Perception; Taste / physiology; Taste Perception; Whey Proteins
TL;DR:
It is suggested that flavors contributed by WPI in acidic beverages are more objectionable than the astringent mouthfeel and that both flavor and astringency should be the focus of ongoing studies to improve the palatability of these products.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
13. Climate Action
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
DEVELOPMENT OF A FLAVOR LEXICON FOR PROCESSED AND IMITATION CHEESES
JOURNAL OF SENSORY STUDIES, 25(5), 720–739.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
EFFECT OF FLAVOR ON PERCEIVED TEXTURE OF WHEY PROTEIN ISOLATE GELS
JOURNAL OF SENSORY STUDIES, 25(3), 447–462.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
EXPECTATIONS AND ACCEPTABILITY OF DIABETIC AND REDUCED-CALORIE MILK CHOCOLATES AMONG NONDIABETICS AND DIABETICS IN THE USA
JOURNAL OF SENSORY STUDIES, 25, 133–152.
TL;DR:
The results demonstrate that alternative products must be developed and labeled according to the specific consumer groups they are intended to address, and which levels of sugar claim, sweetener type and calorie reduction should be used depending on whom – nondiabetic and diabetic – diabetic/reduced-calorie milk chocolates are being developed.
(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
2010 journal article
Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses
JOURNAL OF DAIRY SCIENCE, 93(11), 5069–5081.
author keywords: cheese; fat reduction; low fat; flavor chemistry
MeSH headings : Cheese / analysis; Consumer Behavior; Dietary Fats / analysis; Fatty Acids, Nonesterified / analysis; Food Handling / methods; Furans / analysis; Ketones / analysis; Lactones / analysis; Phenylethyl Alcohol / analysis; Taste; Volatile Organic Compounds / analysis
TL;DR:
Results confirm that flavor differences documented between full-fat and reduced-fat cheeses are not due solely to differences in matrix and flavor release but also to distinct differences in ripening biochemistry, which leads to an imbalance of many flavor-contributing compounds.
(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
2010 journal article
Influence of fat on flavour and flavour development in cheddar cheese
Australian Journal of Dairy Technology, 65(3), 195–199.
Source: NC State University Libraries
Added: August 6, 2018
2010 article
Invited review: Annatto usage and bleaching in dairy foods
Kang, E. J., Campbell, R. E., Bastian, E., & Drake, M. A. (2010, September). JOURNAL OF DAIRY SCIENCE, Vol. 93, pp. 3891–3901.
author keywords: annatto; bleach; flavor; whey
MeSH headings : Animals; Benzoyl Peroxide / metabolism; Bixaceae; Bleaching Agents / pharmacology; Carotenoids / analysis; Carotenoids / pharmacology; Cattle; Dairy Products / analysis; Food Coloring Agents / pharmacology; Hydrogen Peroxide / metabolism; Lactoperoxidase / metabolism; Legislation, Food; Milk / chemistry; Milk / drug effects; Oxidation-Reduction / drug effects; Plant Extracts / analysis; Plant Extracts / pharmacology
TL;DR:
The advantages, disadvantages, regulatory concerns, flavor implications, and optimal usage conditions of 2 widely used bleaching agents, hydrogen peroxide and benzoyl peroxide, as well as a few alternative methods including lipoxygenase, peroxidase, and lactoperoxidases systems are discussed.
(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
2010 journal article
Measuring Acceptance of Milk and Milk Substitutes Among Younger and Older Children
JOURNAL OF FOOD SCIENCE, 75(9), S522–S526.
author keywords: acceptance; children; cow's milk; lactose free
MeSH headings : Adolescent; Black or African American; Age Factors; Animals; Cacao / chemistry; Child; Energy Intake; Hispanic or Latino; Humans; Interviews as Topic; Milk; Olfactory Perception; Soy Milk; Surveys and Questionnaires; Taste; Taste Perception; White People
TL;DR:
The effect of age is not a simple scaling bias but may suggest a reduced criticism by younger respondents of less-acceptable products, as well as greater acceptance of lactose-free cow's milk compared to milk substitute beverages.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
Role of protein concentration and protein-saliva interactions in the astringency of whey proteins at low pH
JOURNAL OF DAIRY SCIENCE, 93(5), 1900–1909.
Contributors: M. Kelly n, B. Vardhanabhuti n, P. Luck n , n, J. Osborne n & E. Foegeding n
author keywords: astringency; beta-lactoglobulin; saliva
MeSH headings : Adult; Beverages / analysis; Buffers; Female; Humans; Hydrogen-Ion Concentration; Lactoglobulins / chemistry; Male; Milk Proteins / chemistry; Saliva / chemistry; Saliva / physiology; Sucrose / analogs & derivatives; Sucrose / chemistry; Taste; Whey Proteins; Young Adult
TL;DR:
Both sensory evaluation and in vitro study of interactions between beta-LG and saliva indicate that astringency of whey proteins is a complex process determined by the extent of aggregation occurring in the mouth, which depends on the whey protein beverage pH and buffering capacity in addition to saliva flow rate.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
13. Climate Action
(Web of Science)
Sources: Web Of Science, NC State University Libraries, ORCID
Added: August 6, 2018
2010 journal article
Roles of charge interactions on astringency of whey proteins at low pH
JOURNAL OF DAIRY SCIENCE, 93(5), 1890–1899.
Contributors: B. Vardhanabhuti n, M. Kelly n, P. Luck n , n & E. Foegeding n
author keywords: whey protein; beverage; astringency
MeSH headings : Adult; Buffers; Electrophoresis, Polyacrylamide Gel; Female; Humans; Hydrogen-Ion Concentration; Lactoferrin / chemistry; Lactoglobulins / chemistry; Male; Milk Proteins / chemistry; Saliva / chemistry; Taste; Whey Proteins; Young Adult
TL;DR:
It can be concluded that interactions between positively charged whey proteins and salivary proteins play a role in astringency of proteins at low pH.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
13. Climate Action
(Web of Science)
Sources: Web Of Science, NC State University Libraries, ORCID
Added: August 6, 2018
2010 journal article
SENSORY CHARACTERIZATION OF CHEMICAL COMPONENTS RESPONSIBLE FOR CARDBOARD FLAVOR IN WHEY PROTEIN
JOURNAL OF SENSORY STUDIES, 25(4), 616–636.
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
2010 journal article
THE EFFECT OF PURGING TIME ON THE SENSORY PROPERTIES OF AQUACULTURED SOUTHERN FLOUNDER (PARALICHTHYS LETHOSTIGMA)
JOURNAL OF SENSORY STUDIES, 25(2), 246–259.
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation
(Web of Science)
13. Climate Action
(Web of Science)
15. Life on Land
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
THE ROLES OF FAT AND PH ON THE DETECTION THRESHOLDS AND PARTITION COEFFICIENTS OF THREE COMPOUNDS: DIACETYL, delta-DECALACTONE AND FURANEOL
JOURNAL OF SENSORY STUDIES, 25(3), 347–370.
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
2010 journal article
The Impact of Antioxidant Addition on Flavor of Cheddar and Mozzarella Whey and Cheddar Whey Protein Concentrate
JOURNAL OF FOOD SCIENCE, 75(6), C559–C569.
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
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)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
CONSUMER ACCEPTANCE OF COW'S MILK VERSUS SOY BEVERAGES: IMPACT OF ETHNICITY, LACTOSE TOLERANCE AND SENSORY PREFERENCE SEGMENTATION
JOURNAL OF SENSORY STUDIES, 24(5), 731–748.
TL;DR:
A study to determine “white” milk and milk-substitute beverage product liking among consumers indicated that lactose-free cow's milk is significantly better accepted than all tested soy-based beverages.
(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
2009 journal article
CONSUMER PERCEPTION OF FAT REDUCTION IN CHEESE
JOURNAL OF SENSORY STUDIES, 24(6), 902–921.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates
JOURNAL OF DAIRY SCIENCE, 92(10), 4773–4791.
author keywords: whey protein; serum protein; flavor; microfiltration
MeSH headings : Animals; Calcium / analysis; Caseins / analysis; Cheese; Chromatography, Gas / methods; Fats / analysis; Food Handling; Freeze Drying; Gas Chromatography-Mass Spectrometry; Humans; Milk / chemistry; Milk Proteins / chemistry; Odorants / analysis; Peptide Fragments / analysis; Sensation; Smell; Taste; Whey Proteins
TL;DR:
There are few sensory differences but distinct compositional and physical property differences that may influence functionality when SPC and WPC are manufactured under controlled conditions in a similar manner from the same milk using the same ultrafiltration equipment.
(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
2009 journal article
Comparison of two methods to explore consumer preferences for cottage cheese
JOURNAL OF DAIRY SCIENCE, 92(12), 5883–5897.
author keywords: cottage cheese; preference mapping; qualitative multivariate analysis; home usage test
MeSH headings : Adult; Cheese / standards; Consumer Behavior; Female; Food Industry / methods; Humans; Male; Principal Component Analysis; Sensation
TL;DR:
The QMA technique identified controversial distinctions among the cottage cheeses and the influence of brand and pricing, which can be used by processors to promote cottage cheese sales.
(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
2009 journal article
Descriptive analysis of kernels of selected black and Persian walnut cultivars
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 89(1), 117–121.
author keywords: Juglans; aroma; flavor; nuts; sensory attributes; texture
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder
JOURNAL OF DAIRY SCIENCE, 92(6), 2409–2422.
author keywords: whole milk powder; flavor; storage; dried dairy ingredient
MeSH headings : Adult; Animals; Cacao / standards; Color; Food Handling / methods; Food Technology; Humans; Middle Aged; Milk / chemistry; Milk / standards; Nitrogen / chemistry; Oxygen / analysis; Peroxides / analysis; Principal Component Analysis; Taste; Temperature; Young Adult
TL;DR:
Nitrogen flushing prevented the development of painty flavor in WMP stored up to 1 yr at either temperature, resulting in chocolate with high consumer acceptance and negatively correlated with lipid oxidation volatiles and painty Flavor.
(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
2009 journal article
Effect of partial or total substitution of bovine for caprine milk on the compositional, volatile, non-volatile and sensory characteristics of semi-hard cheeses
INTERNATIONAL DAIRY JOURNAL, 19(9), 498–509.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids
JOURNAL OF FOOD SCIENCE, 74(4), S165–S169.
author keywords: organic acid; pH; protonated; undissociated
MeSH headings : Acetic Acid; Adult; Carboxylic Acids; Cations; Citric Acid; Female; Humans; Hydrogen-Ion Concentration; Lactic Acid; Malates; Middle Aged; Sodium / administration & dosage; Solutions; Taste / drug effects
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
Flavor Variability and Flavor Stability of US-Produced Whole Milk Powder
JOURNAL OF FOOD SCIENCE, 74(7), S334–S343.
author keywords: flavor; milk powder; storage; whole milk powder
MeSH headings : Animals; Colony Count, Microbial; Desiccation / methods; Dietary Fats / analysis; Enterobacteriaceae / isolation & purification; Food Handling; Food, Preserved / analysis; Food, Preserved / economics; Food, Preserved / microbiology; Gas Chromatography-Mass Spectrometry; Humans; Milk / chemistry; Milk Proteins / analysis; Pigmentation; Principal Component Analysis; Quality Control; Sensation; Taste; Trace Elements / analysis; United States; Volatile Organic Compounds / analysis; Water / analysis; Whey Proteins
TL;DR:
This study characterized flavor and flavor stability of domestic WMP and provided baseline information to determine specific factors that can be controlled to optimize U.S. WMP flavor and Flavor stability.
(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
2009 journal article
Impact of Storage Temperature and Product pH on the Survival of Listeria monocytogenes in Vacuum-Packaged Souse
JOURNAL OF FOOD PROTECTION, 72(3), 637–643.
MeSH headings : Animals; Colony Count, Microbial; Consumer Product Safety; Food Contamination / analysis; Food Contamination / prevention & control; Food Microbiology; Food Packaging / methods; Food Preservation / methods; Humans; Hydrogen-Ion Concentration; Listeria monocytogenes / growth & development; Meat Products / microbiology; Swine; Temperature; Time Factors; Vacuum
TL;DR:
It is indicated that conventionally produced souse does not support the growth of L. monocytogenes and that inactivation of the organism is more likely in products formulated at a lower pH (< or = 4.3) without affecting consumer acceptance.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2009 journal article
Mapping Differences in Consumer Perception of Sharp Cheddar Cheese in the United States
JOURNAL OF FOOD SCIENCE, 74(6), S276–S285.
author keywords: aged cheddar cheese; flavor; preference mapping
MeSH headings : Adult; Analysis of Variance; Cheese / analysis; Cheese / classification; Cheese / economics; Chi-Square Distribution; Cluster Analysis; Consumer Behavior; Dietary Fats / analysis; Female; Food Labeling; Food Preferences; Humans; Hydrogen-Ion Concentration; Male; Middle Aged; Pigmentation; Principal Component Analysis; Sensation; Taste Perception; United States; Water / analysis; Young Adult
TL;DR:
There is tremendous variability in flavor profiles of sharp or aged U.S. cheddar cheese due to varied practices among commercial facilities and the lack of legal definitions for these terms.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
Rapid Profiling of Swiss Cheese by Attenuated Total Reflectance (ATR) Infrared Spectroscopy and Descriptive Sensory Analysis
JOURNAL OF FOOD SCIENCE, 74(6), S232–S239.
author keywords: flavor; IR; pattern recognition; sensory; Swiss cheese
MeSH headings : Cheese / analysis; Cheese / classification; Complex Mixtures / chemistry; Consumer Behavior; Food Preferences; Food Technology / methods; Humans; Models, Theoretical; Multivariate Analysis; Numerical Analysis, Computer-Assisted; Principal Component Analysis; Quality Control; Sensation; Software; Spectroscopy, Fourier Transform Infrared / methods; Statistics as Topic
TL;DR:
The objectives were to establish infrared spectral profiles to discriminate Swiss cheeses produced by different manufacturers in the United States and to develop predictive models for determination of sensory attributes based on infrared spectra.
(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
2009 journal article
Sensory Properties and Consumer Perception of Wet and Dry Cheese Sauces
JOURNAL OF FOOD SCIENCE, 74(6), S205–S218.
author keywords: cheese sauce; cluster analysis; drivers of liking; partial least squares regression
MeSH headings : Adult; Analysis of Variance; Cheese / analysis; Cheese / standards; Condiments / analysis; Condiments / standards; Consumer Behavior; Female; Food Handling; Humans; Middle Aged; Multivariate Analysis; Quality Control; Sensation; Sodium Chloride, Dietary / administration & dosage; Taste
TL;DR:
Knowing what drives liking in wet and dry cheese sauces, researchers and product developers can more easily develop cheese sauces that appeal to all categories of consumers.
(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
2009 journal article
Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese
INTERNATIONAL DAIRY JOURNAL, 19(9), 510–517.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture
JOURNAL OF DAIRY SCIENCE, 92(10), 4756–4772.
author keywords: cheese; texture; rheology; low fat
MeSH headings : Cheese / analysis; Chemical Phenomena; Dietary Fats / analysis; Elasticity; Female; Food Handling / methods; Humans; Mechanical Phenomena; Middle Aged; Rheology; Sensation; Time Factors; Viscosity
TL;DR:
Investigation of the effects of aging and fat content on the texture of Cheddar cheese, both mechanical and sensory aspects, over a 9-mo aging period found that low-fat cheeses were differentiated from full-fat cheese by being more springy and firm and this difference widened as the cheeses aged.
(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
2009 journal article
The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate
JOURNAL OF DAIRY SCIENCE, 92(12), 5917–5927.
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
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)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2008 journal article
ADSA® Presidential Report
Journal of Dairy Science, 91(12), 4892–4894.
Source: Crossref
Added: January 14, 2021
2008 journal article
Characterization of Alkylmethoxypyrazines Contributing to Earthy/Bell Pepper Flavor in Farmstead Cheddar Cheese
JOURNAL OF FOOD SCIENCE, 73(9), C632–C638.
author keywords: alkylmethoxypyrazines; cheese flavor; earthy/bell pepper flavor
MeSH headings : Capsicum; Cheese / analysis; Cheese / microbiology; Consumer Behavior; Earth, Planet; Gas Chromatography-Mass Spectrometry; Humans; North Carolina; Odorants; Penicillium / growth & development; Pyrazines / analysis; Reproducibility of Results; Sensitivity and Specificity; Taste
TL;DR:
The results suggest that 2-sec-butyl-3-methoxypyrazine and 2-isopropyl- 3-mETHoxypYrazine are formed near the surface of the cheeses and migrate into the cheese during ripening, suggesting an earthy/bell pepper (EBP) flavor to these cheeses.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
13. Climate Action
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2008 journal article
Characterization of volatile compounds contributing to naturally occurring fruity fermented flavor in peanuts
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 56(17), 8096–8102.
author keywords: peanuts; fruity fermented; off-flavor; sensory analysis; GC-O; instrumental analysis
MeSH headings : Arachis / chemistry; Fermentation; Fruit; Gas Chromatography-Mass Spectrometry; Humans; Odorants / analysis; Seeds / chemistry; Taste; Volatilization
TL;DR:
The results suggest that a laboratory method using SPME-GC techniques could be developed and correlated on an ester concentration versus FF intensity basis to provide an alternative to sensory analysis for detection of FF off-flavor in peanut lots.
(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
2008 journal article
Consumer Preferences for Mild Cheddar Cheese Flavors
JOURNAL OF FOOD SCIENCE, 73(9), S449–S455.
author keywords: consumer acceptance; lexicon; mild Cheddar cheese; preference mapping
MeSH headings : Adult; Cheese; Consumer Behavior; Discriminant Analysis; Female; Food Coloring Agents; Food Handling / methods; Food Preferences; Humans; Lipids / analysis; Male; Middle Aged; Taste; Taste Perception; United States; Water / analysis; Young Adult
TL;DR:
The objectives of this study were to document the distinct flavor profiles among commercially labeled mild Cheddar cheeses, and to characterize if consumer preferences existed for specific mild C cheese flavors or flavor profiles.
(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
2008 journal article
Consumer perception of soy and dairy products: A cross-cultural study
JOURNAL OF SENSORY STUDIES, 23(1), 65–79.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2008 journal article
Consumer perception of whey and soy protein in meal replacement products
JOURNAL OF SENSORY STUDIES, 23(3), 320–339.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2008 journal article
Determination of regional flavor differences in US Cheddar cheeses aged for 6 mo or longer
JOURNAL OF FOOD SCIENCE, 73(5), S199–S208.
author keywords: cheddar cheese; descriptive analysis; flavor; regional differences; US Cheddar cheese
MeSH headings : Adult; Analysis of Variance; Cheese / analysis; Cheese / standards; Demography; Female; Fermentation; Food Preferences; Humans; Male; Middle Aged; Taste / physiology; Time Factors; United States
TL;DR:
Flavor profiles of aged Cheddar cheeses were most strongly influenced by practices specific to manufacturing facility rather than region of manufacture, implying that regional differences in flavor character of the cheese exist.
(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
2008 article
Developments in dairy foods sensory science and education: From student contests to impact on product quality
Bodyfelt, F. W., Drake, M. A., & Rankin, S. A. (2008, July). INTERNATIONAL DAIRY JOURNAL, Vol. 18, pp. 729–734.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2008 journal article
Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial starters
JOURNAL OF DAIRY SCIENCE, 91(1), 76–84.
author keywords: stirred curd; milled curd; Cheddar cheese; proteolysis
MeSH headings : Adult; Cheese; Colony Count, Microbial; Female; Food Technology / methods; Humans; Lactobacillus; Male; Middle Aged; Random Allocation; Taste
TL;DR:
Sensory analysis by a trained descriptive panel revealed differences in cooked, whey, sulfur, brothy, milk fat, umami, and bitter attributes caused by the starter, whereas only brothy flavor was influenced by storage temperature, and the method of manufacture influenced diacetyl, sour, and salty 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
2008 article
Effect of pasteurization and season on the sensorial and rheological traits of Mexican Chihuahua cheese
DAIRY SCIENCE & TECHNOLOGY, Vol. 88, pp. 525–536.
author keywords: cheese; Chihuahua cheese; rheology; sensory
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2008 journal article
Effect of salt and sodium nitrite on growth and enterotoxin production of Staphylococcus aureus during the production of air-dried fresh pork sausage
JOURNAL OF FOOD PROTECTION, 71(1), 191–195.
MeSH headings : Animals; Colony Count, Microbial; Consumer Product Safety; Enterotoxins / analysis; Enterotoxins / biosynthesis; Food Contamination / analysis; Food Handling / methods; Humans; Meat Products / microbiology; Salts / pharmacology; Sodium Nitrite / pharmacology; Staphylococcus aureus / drug effects; Staphylococcus aureus / growth & development; Staphylococcus aureus / metabolism; Swine; Temperature; Time Factors
TL;DR:
The results suggest that drying of fresh pork sausage under similar parameters listed in this study does not support SE production, and staphylococcal enterotoxin was not detected in air-dried fresh sausages at any time.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2008 journal article
Factors regulating astringency of whey protein beverages
JOURNAL OF DAIRY SCIENCE, 91(7), 2553–2560.
Contributors: J. Beecher*, n, P. Luck n & E. Foegeding n
author keywords: astringency; saliva; whey protein
MeSH headings : Animals; Beverages / analysis; Beverages / standards; Cattle; Dose-Response Relationship, Drug; Food Handling / methods; Humans; Hydrogen-Ion Concentration; Milk Proteins / analysis; Milk Proteins / chemistry; Milk Proteins / pharmacology; Rheology; Taste; Viscosity; Whey Proteins
TL;DR:
It is proposed that astringency is related to interactions between positively charged whey proteins and negatively charged saliva proteins, as the pH decreased between 3.4 and 2.6, the negative charge on the saliva proteins decreased, causing the interactions with Whey proteins to decrease.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
13. Climate Action
(Web of Science)
Sources: Web Of Science, NC State University Libraries, ORCID
Added: August 6, 2018
2008 journal article
Impact of flavor attributes on consumer liking of Swiss cheese
JOURNAL OF DAIRY SCIENCE, 91(2), 466–476.
author keywords: Swiss cheese; descriptive analysis; consumer liking; partial least squares regression
MeSH headings : Adolescent; Adult; Cheese / standards; Cluster Analysis; Consumer Behavior; Female; Food Preferences; Humans; Least-Squares Analysis; Male; Middle Aged; Taste
TL;DR:
Findings indicate the flavor characteristics Swiss cheese producers should optimize, and minimize, to create cheeses that best match consumer desires.
(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
2008 journal article
Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature
JOURNAL OF DAIRY SCIENCE, 91(8), 2947–2959.
author keywords: Swiss cheese; adjunct culture; Lactobacillus casei; citrate
MeSH headings : Adolescent; Adult; Amino Acids / analysis; Carboxylic Acids / analysis; Cheese / analysis; Cheese / microbiology; Cheese / standards; Female; Food Microbiology; Gram-Positive Bacteria / growth & development; Hot Temperature; Humans; Hydrogen-Ion Concentration; Lactobacillus / growth & development; Lactobacillus / physiology; Male; Middle Aged; Taste
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2008 journal article
The effect of refrigerated and frozen storage on butter flavor and texture
JOURNAL OF DAIRY SCIENCE, 91(2), 455–465.
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
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)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles
JOURNAL OF FOOD SCIENCE, 72(6), S352–S359.
author keywords: cucumber; flavor; organic acid; pH; protonated acid; undissociated acid
MeSH headings : Adult; Female; Food Preferences; Humans; Hydrogen-Ion Concentration; Middle Aged; Osmolar Concentration; Physical Stimulation; Taste / physiology; Taste Buds / physiology
TL;DR:
This study showed that the sour taste of organic acids was directly related to the number of molecules with at least 1 protonated carboxyl group plus the hydrogen ions in solution, and concluded that all protonations of a given organic acid are equally sour.
(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
2007 journal article
Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese
JOURNAL OF DAIRY SCIENCE, 90(7), 3091–3109.
Contributors: M. Whetstine n, P. Luck n , n, E. Foegeding n, P. Gerard * & D. Barbano *
author keywords: 291-kilogram block; flavor development; texture development
MeSH headings : Animals; Cheese / analysis; Cheese / standards; Food Handling / methods; Gas Chromatography-Mass Spectrometry; Humans; Hydrolysis; Least-Squares Analysis; Milk Proteins / chemistry; Milk Proteins / metabolism; Taste; Time Factors; Volatilization; Water / analysis
TL;DR:
Dynamic headspace results for flavor volatiles were consistent with descriptive sensory flavor results, documenting differences between inner and outer locations within 291-kg blocks.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries, ORCID
Added: August 6, 2018
2007 journal article
Chemical properties and consumer perception of fluid milk from conventional and pasture-based production systems
JOURNAL OF DAIRY SCIENCE, 90(11), 4942–4953.
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
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)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Chocolate milk and the Hispanic consumer
JOURNAL OF FOOD SCIENCE, 72(9), S666–S675.
author keywords: chocolate milk; consumer preference; ethnic preferences; Hispanic
MeSH headings : Adolescent; Adult; Age Factors; Analysis of Variance; Animals; Cacao; Child; Color; Consumer Behavior / statistics & numerical data; Female; Focus Groups; Food Preferences / physiology; Food Preferences / psychology; Hispanic or Latino / psychology; Hispanic or Latino / statistics & numerical data; Humans; Male; Middle Aged; Milk; Perception / physiology; Taste / physiology; Touch / physiology; Viscosity; White People / psychology; White People / statistics & numerical data
TL;DR:
Three consumer clusters were identified and the drivers for these clusters were largely consistent with previous chocolate milk consumer studies in that many of the same key drivers of liking for chocolate milk were identified.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
10. Reduced Inequalities
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Comparison of lexicons for descriptive analysis of whey and soy proteins in New Zealand and the USA
JOURNAL OF SENSORY STUDIES, 22(4), 433–452.
TL;DR:
This study provides fundamental information on key sensory attributes of two widely used dry ingredients, provides a platform to develop an international sensory language, and demonstrates that independently defined sensory languages can produce comparable results at different locations.
(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
2007 journal article
Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses
Journal of Dairy Research, 74(4), 468–477.
author keywords: goats' cheeses; non-starter lactic acid bacteria; proteolysis; volatile components; sensory analysis
MeSH headings : Animals; Cheese / analysis; Cheese / microbiology; Food Handling; Food Microbiology; Goats; Italy; Taste
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Crossref
Added: January 14, 2021
2007 journal article
Effect of cold storage and packaging material on the major aroma components of sweet cream butter
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 55(19), 7840–7846.
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
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 Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2007 book
Flavor of dairy products
In ACS Symposium Series (Vol. 971).
Source: NC State University Libraries
Added: August 6, 2018
2007 journal article
Identification of the characteristics that drive consumer liking of butter
JOURNAL OF DAIRY SCIENCE, 90(5), 2091–2102.
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
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 Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Impact of antibiotic stress on acid and heat tolerance and virulence factor expression of Escherichia coli O157 : H7
JOURNAL OF FOOD PROTECTION, 70(1), 194–199.
MeSH headings : Adaptation, Physiological; Anti-Bacterial Agents / pharmacology; Colony Count, Microbial; Consumer Product Safety; Dose-Response Relationship, Drug; Escherichia coli O157 / genetics; Escherichia coli O157 / growth & development; Escherichia coli O157 / pathogenicity; Food Microbiology; Gastric Acid; Gene Expression Regulation, Bacterial; Hot Temperature; Humans; Hydrochloric Acid / pharmacology; Hydrogen-Ion Concentration; Microbial Sensitivity Tests; Virulence Factors / genetics; Virulence Factors / metabolism
TL;DR:
This study was conducted to determine the effect of antibiotic stress on the virulence factor expression, simulated gastric fluid survival, and heat tolerance of Escherichia coli O157:H7 and found that antibiotics do not produce a cross-protective response to heat or decreased pH.
(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
2007 journal article
Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 55(8), 3018–3026.
author keywords: thermal processing; cooked off-flavors; soy milk; UHT; storage effect; color
MeSH headings : Color; Food Packaging / methods; Gas Chromatography-Mass Spectrometry; Hot Temperature; Odorants / analysis; Sensation; Soy Milk / chemistry
TL;DR:
Intensities of overall aroma and sulfur notes in soy milk decreased during storage, whereas other sensory attributes did not change.
(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
2007 review
Invited review: Sensory analysis of dairy foods
[Review of ]. JOURNAL OF DAIRY SCIENCE, 90(11), 4925–4937.
author keywords: sensory analysis; sensory methods; flavor; texture
MeSH headings : Cheese; Dairy Products / analysis; Dairy Products / standards; Dairying / methods; Evaluation Studies as Topic; Humans; Sensation; Terminology as Topic
TL;DR:
Information on available sensory tests, when and how to use them, and the powerful results that can be obtained is presented.
(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
2007 review
Invited review: Sensory and mechanical properties of cheese texture
[Review of ]. JOURNAL OF DAIRY SCIENCE, 90(4), 1611–1624.
author keywords: texture; sensory analysis; mechanical properties; rheology
MeSH headings : Cheese / analysis; Cheese / standards; Food Technology; Mastication; Mechanics; Rheology; Sensation; Terminology as Topic
TL;DR:
A review of fundamental rheological and fracture tests and a critical analysis of establishing relationships between instrumental and sensory tests is presented.
(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
2007 journal article
Preferences for commercial strawberry drinkable yogurts among African American, Caucasian, and Hispanic consumers in the United States
JOURNAL OF DAIRY SCIENCE, 90(11), 4974–4987.
author keywords: preference; yogurt; drinkable yogurt; ethnic foods
MeSH headings : Adolescent; Adult; Cluster Analysis; Consumer Behavior; Female; Focus Groups; Food Preferences / ethnology; Fragaria; Humans; Male; Middle Aged; Principal Component Analysis; Racial Groups; Taste; United States; Yogurt / standards
TL;DR:
The results indicate that these consumer clusters are not defined solely by ethnicity, and drinkable yogurts with specific flavor and physical properties could be marketed to specific target market segments.
(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
2007 journal article
Recovery and detection of Vibrio vulnificus during cold storage
FOOD MICROBIOLOGY, 24(6), 664–670.
author keywords: V. vulnificus; cold storage; cell recovery
MeSH headings : Agar; Cold Temperature; Colony Count, Microbial / methods; Consumer Product Safety; Culture Media / chemistry; DNA, Bacterial / analysis; Food Microbiology; Food Preservation / methods; Gene Amplification; Humans; Polymerase Chain Reaction; RNA, Bacterial / analysis; Reverse Transcriptase Polymerase Chain Reaction; Time Factors; Vibrio vulnificus / growth & development; Vibrio vulnificus / isolation & purification
TL;DR:
Different cultural techniques and molecular methods for the detection of Vibrio vulnificus during cold storage in a model broth system were compared to aid in the design of optimum methods to recover and/or detect V. vulnIFICus cells subjected to sublethal stress that might be encountered in food processing and storage.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Sensory properties of meal replacement bars and beverages made from whey and soy proteins
JOURNAL OF FOOD SCIENCE, 72(6), S425–S434.
author keywords: descriptive analysis; flavor; soy protein; whey protein
MeSH headings : Benzaldehydes / analysis; Beverages / analysis; Chemical Phenomena; Chemistry, Physical; Consumer Behavior; Dose-Response Relationship, Drug; Female; Food Technology; Food, Formulated / analysis; Humans; Male; Milk Proteins / analysis; Nutritive Value; Principal Component Analysis; Soybean Proteins / analysis; Taste; Whey Proteins
TL;DR:
Sensory properties of prototype bars and beverages fell within the spectrum of commercial products, which will aid researchers and product developers in optimizing sensory quality in meal replacement products.
(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
2007 journal article
Sources of umami taste in Cheddar and Swiss cheeses
JOURNAL OF FOOD SCIENCE, 72(6), S360–S366.
author keywords: basic tastes; Cheddar; cheese; Swiss cheese; umami
MeSH headings : Cheese / analysis; Food Preferences; Glutamic Acid / analysis; Guanosine Monophosphate / analysis; Humans; Inosine Monophosphate / analysis; Lactic Acid / analysis; Propionates / analysis; Sensory Thresholds; Sodium Chloride / analysis; Sodium Glutamate / analysis; Succinic Acid / analysis; Taste
TL;DR:
Sensory analysis of model cheeses revealed that glutamic acid played the largest role inUmami taste of both Cheddar and Swiss cheeses while succinic and propionic acids contributed to umami taste in Swiss cheese.
(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
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
2006 journal article
Characterization of aroma-active compounds in microwave blanched peanuts
JOURNAL OF FOOD SCIENCE, 71(9), C513–C520.
author keywords: gas chromatography-olfactometry; microwave; off-flavor; peanut; threshold
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
7. Affordable and Clean Energy
(OpenAlex)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2006 journal article
Effectiveness of category and line scales to characterize consumer perception of fruity fermented flavor in peanuts
JOURNAL OF SENSORY STUDIES, 21(2), 146–154.
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
Effects of aminoethoxyvinylglycine, ethephon, and 1-methylcyclopropene on apple fruit quality at harvest and after storage
HortTechnology, 16(1), 16–23.
Source: NC State University Libraries
Added: August 6, 2018
2006 journal article
Enhanced nutty flavor formation in Cheddar cheese made with a malty Lactococcus lactis adjunct culture
JOURNAL OF DAIRY SCIENCE, 89(9), 3277–3284.
author keywords: Strecker aldehyde; Cheddar cheese flavor; adjunct culture; Lactococcus lactis
MeSH headings : Aldehydes / analysis; Cheese / analysis; Cheese / microbiology; Cheese / standards; Food Microbiology / standards; Lactococcus lactis; Taste; Temperature; Time Factors
TL;DR:
Results from this study provide a simple methodology for cheese manufacturers to obtain consistent nutty flavor in Cheddar cheese and confirm that 2- and 3-methyl butanal and 2-methyl propanal are a source of nutty flavour in C cheese.
(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
2006 journal article
Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged cheddar with the fat removed using a novel process
JOURNAL OF DAIRY SCIENCE, 89(2), 505–517.
author keywords: reduced-fat cheese; sensory analysis; gas chromatography/olfactometry
MeSH headings : Cheese / analysis; Chemical Phenomena; Chemistry, Physical; Chromatography, Gas; Consumer Behavior; Dietary Fats / administration & dosage; Fats / analysis; Food Handling / methods; Humans; Odorants / analysis; Smell; Taste; Time Factors; Volatilization
TL;DR:
It is demonstrated that when fat was removed from aged full-fat Cheddar cheese, most of the flavor and flavor compounds remained in the cheese and were not removed with the fat.
(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
2006 journal article
Impact of frozen storage on flavor of caprine milk cheeses
JOURNAL OF SENSORY STUDIES, 21(6), 654–663.
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
Impact of microwave blanching on the flavor of roasted peanuts
JOURNAL OF SENSORY STUDIES, 21(4), 428–440.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2006 journal article
Mexican Chihuahua cheese: Sensory profiles of young cheese
JOURNAL OF DAIRY SCIENCE, 89(10), 3729–3738.
author keywords: Hispanic-style cheese; flavor; texture; raw milk
MeSH headings : Animals; Cheese / analysis; Cheese / microbiology; Cheese / standards; Colony Count, Microbial; Food Microbiology; Humans; Mexico; Milk / classification; Principal Component Analysis / methods; Seasons; Taste; Terminology as Topic; Time Factors
TL;DR:
Sensory profiles of fresh semihard Chihuahua cheese produced in the northern Mexican state of Chihuahsua were developed to characterize the flavors and textures of this traditionally made Hispanic-style cheese.
(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
2006 journal article
Sensory properties of whey and soy proteins
JOURNAL OF FOOD SCIENCE, 71(6), S447–S455.
author keywords: descriptive analysis; sensory analysis; soy protein; whey protein
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2006 journal article
Sensory properties of wild and aquacultured southern flounder (Paralichthys lethostigma)
JOURNAL OF SENSORY STUDIES, 21(2), 218–227.
TL;DR:
A defined sensory lexicon for southern flounder (appearance, flavor, texture) was identified andcriptive sensory differences were documented among the three types ofFlounder, suggesting SFF flounders may be a viable alternative to WF flounding.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2006 journal article
Sensory texture related to large-strain rheological properties of agar/glycerol gels as a model food
JOURNAL OF TEXTURE STUDIES, 37(3), 241–262.
author keywords: agar; fracture; gels; large-strain; sensory; texture
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2006 review
Stress response of Escherichia coli
[Review of ]. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 5(3), 52–64.
TL;DR:
Regulation of stress and the stress tolerance response of E. coli to heat, acid, starvation, and cold stresses that are commonly used in food preservation and food production will be addressed.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2006 article
Textural properties of agarose gels. II. Relationships between rheological properties and sensory texture
FOOD HYDROCOLLOIDS, Vol. 20, pp. 196–203.
author keywords: sensory; rheology; agarose; gels; texture
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
The development of a lexicon for frozen vegetable soybeans (edamame)
JOURNAL OF SENSORY STUDIES, 21(6), 644–653.
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
Upstream sample processing facilitates PCR detection of Listeria monocytogenes in mayonnaise-based ready-to-eat (RTE) salads
FOOD MICROBIOLOGY, 23(6), 584–590.
author keywords: PCR; bacterial concentration; pathogen detection; Listeria; deli salad
MeSH headings : Blotting, Southern; Colony Count, Microbial; DNA, Bacterial / analysis; Food Contamination / analysis; Food Microbiology; Gene Amplification; Listeria monocytogenes / isolation & purification; Polymerase Chain Reaction / methods; Solanum tuberosum / microbiology; Time Factors
TL;DR:
The two-step method reported here facilitates the production of a final sample concentrate of reduced volume and improved purity which was compatible with PCR amplification, offering further progress in efforts to reduce or eliminate cultural enrichment in an effort to speed time to results when applying molecular methods to the detection of pathogens in foods.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2006 journal article
Validation of a green fluorescent protein-labeled strain of Vibrio vulnificus for use in the evaluation of postharvest strategies for handling of raw oysters
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 72(11), 7205–7211.
MeSH headings : Animals; Biomarkers / metabolism; Colony Count, Microbial; Culture Media; Food Handling / methods; Green Fluorescent Proteins / genetics; Green Fluorescent Proteins / metabolism; Hydrogen-Ion Concentration; Ostreidae / virology; Shellfish; Temperature; Time Factors; Vibrio vulnificus / genetics; Vibrio vulnificus / growth & development; Vibrio vulnificus / metabolism
TL;DR:
Ease of detection and comparability to the wild-type parent make Vv-GFP a good candidate for use in studying the behavior of V. vulnificus upon exposure to sublethal stressors that might be encountered during postharvest handling of molluscan shellfish.
(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
2005 review
A hypothesis for the chemical basis for perception of sour taste
[Review of ]. JOURNAL OF FOOD SCIENCE, 70(2), R44–R48.
author keywords: undissociated; organic; acids; protonated; sour taste
TL;DR:
A new hypothesis for the chemical basis for sour taste perception is proposed, which implies that, on a molar basis, different organic acids will be equally sour, provided at least 1 carboxyl group is protonated.
(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
2005 journal article
A simple method for the direct detection of Salmonella and Escherichia coli O157 : H7 from raw alfalfa sprouts and spent irrigation water using PCR
JOURNAL OF FOOD PROTECTION, 68(11), 2256–2263.
MeSH headings : Colony Count, Microbial; Consumer Product Safety; DNA, Bacterial / analysis; Escherichia coli O157 / isolation & purification; Food Microbiology; Medicago sativa / microbiology; Polymerase Chain Reaction / methods; Salmonella / isolation & purification; Sensitivity and Specificity; Water Microbiology
TL;DR:
Progress was made toward development of a rapid, inexpensive, and sensitive method for the detection of sprout-associated pathogens that is relevant to current industrial practices and needs.
(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
2005 journal article
Acid adaptation of Vibrio vulnificus and subsequent impact on stress tolerance
FOOD MICROBIOLOGY, 22(4), 301–309.
author keywords: Vibrio vulnificus; stress; acid adaptation
TL;DR:
Three strains of Vibrio vulnificus were evaluated for their potential to become acid adapted in tryptic soy broth with 2% NaCl acidified using hydrochloric, citric or acetic acids and the most pronounced acid adaptation response was with hydro chloric acid.
(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
2005 journal article
Characterization of aroma compounds responsible for the rosy/floral flavor in cheddar cheese
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 53(8), 3126–3132.
author keywords: cheddar cheese flavor; GC-O; sensory analysis; threshold determination; model systems
MeSH headings : Acetaldehyde / analogs & derivatives; Acetaldehyde / analysis; Acetates / analysis; Cheese / analysis; Chromatography, Gas; Humans; Odorants / analysis; Phenylethyl Alcohol / analysis; Taste
TL;DR:
Quantification, threshold analysis, and sensory analysis of model cheeses confirmed that increased concentrations of phenylacetaldehyde and phenylacetic acid caused rosy/floral flavor when spiked into Cheddar cheese.
(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
2005 journal article
Characterization of dried whey protein concentrate and isolate flavor
JOURNAL OF DAIRY SCIENCE, 88(11), 3826–3839.
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
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)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2005 journal article
Comparison of differences between lexicons for descriptive analysis of Cheddar cheese flavour in Ireland, New Zealand, and the United States of America
INTERNATIONAL DAIRY JOURNAL, 15(5), 473–483.
author keywords: sensory analysis; cheese flavour; international; cross-cultural
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2005 journal article
Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage
JOURNAL OF DAIRY SCIENCE, 88(12), 4172–4182.
author keywords: ultra-high temperature; microwave; sulfhydryl oxidase; sensory
MeSH headings : Animals; Color; Dithionitrobenzoic Acid / analysis; Fats / analysis; Food Handling / methods; Food Preservation; Hot Temperature; Microwaves; Milk / chemistry; Milk / microbiology; Oxidoreductases / metabolism; Sensation; Sulfhydryl Compounds / analysis; Taste; Time Factors; Viscosity
TL;DR:
It is suggested that microwave technology may provide a useful alternative processing method for delivery of aseptic milk products that retain a long shelf life by comparing sensory, microbiological, and biochemical parameters with conventionally prepared, indirect UHT milks.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2005 journal article
Descriptive analysis and US consumer acceptability of peanuts from different origins
FOOD QUALITY AND PREFERENCE, 16(1), 37–43.
author keywords: peanut flavor; sensory analysis; descriptive analysis; consumer evaluation
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2005 journal article
Design of a beverage from whey permeate
Journal of Food Science, 70(4), S277–285.
Source: NC State University Libraries
Added: August 6, 2018
2005 journal article
Effect of 3 months frozen-storage on organic acid contents and sensory properties, and their correlations in soft goat milk cheese
SMALL RUMINANT RESEARCH, 58(3), 291–298.
author keywords: goat cheese; organic acids; sensory score; correlations
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2005 journal article
Effect of food matrix and cell growth on PCR-based detection of Escherichia coli O157 : H7 in ground beef
JOURNAL OF FOOD PROTECTION, 68(2), 225–232.
MeSH headings : Animals; Cattle; Colony Count, Microbial; DNA, Bacterial / analysis; Escherichia coli O157 / genetics; Escherichia coli O157 / growth & development; Escherichia coli O157 / isolation & purification; Food Contamination / analysis; Food Handling / methods; Food Microbiology; Hot Temperature; Meat Products / microbiology; Polymerase Chain Reaction / methods; Sensitivity and Specificity
TL;DR:
Bacterial cell recovery and PCR detection limits were similar when comparing autoclaved ground beef and raw ground beef, but cell recoveries were highly variable for raw ground Beef samples in which E. coli O157:H7 cells were allowed to grow before processing for detection.
(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
2005 journal article
Effects of the bioregulators aminoethoxyvinylglycine and ethephon on brix, carbohydrate, acid, and mineral concentrations in 'Scarletspur Delicious' apple juice
HortScience, 40(5), 1421–1424.
Source: NC State University Libraries
Added: August 6, 2018
2005 journal article
Impact of serving temperature on trained panel perception of Cheddar cheese flavor attributes
JOURNAL OF SENSORY STUDIES, 20(2), 147–155.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2005 journal article
Influence of flavor variability in skim milk powder on consumer acceptability of ingredient applications
JOURNAL OF FOOD SCIENCE, 70(7), S427–S431.
author keywords: skim milkpowder; flavor; ingredient applications
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2005 journal article
Production and sensory characterization of a bitter peptide from beta-casein
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 53(4), 1185–1189.
author keywords: caseins; peptide; bitter taste; caffeine; quinine sulfate; sensory threshold analysis; descriptive sensory analysis
MeSH headings : Animals; Caseins / chemistry; Cheese / analysis; Chymosin / metabolism; Humans; Hydrolysis; Milk / chemistry; Peptide Fragments / chemistry; Peptide Fragments / isolation & purification; Taste; Water / analysis
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
2005 journal article
The influence of aminoethoxyvinylglycine and ethephon on objective and sensory quality of 'Delicious' apples and apple juice at harvest and after storage
HortScience, 40(7), 2102–2108.
Source: NC State University Libraries
Added: August 6, 2018
2004 review
ADSA Foundation Scholar Award: Defining dairy flavors
[Review of ]. Journal of Dairy Science, 87(4), 777–784.
MeSH headings : Animals; Awards and Prizes; Cheese / analysis; Chemical Phenomena; Chemistry; Consumer Behavior; Dairy Products / analysis; Dairying / methods; Odorants / analysis; Sensation; Societies, Scientific; Taste; United States
TL;DR:
Traditional as well as more recent methods for evaluating dairy flavor are reviewed and the application of defining sensory flavors to fundamental research on flavor chemistry, product understanding, and effective marketing is addressed.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: NC State University Libraries
Added: August 6, 2018
2004 journal article
Characterization of nutty flavor in Cheddar cheese
JOURNAL OF DAIRY SCIENCE, 87(7), 1999–2010.
author keywords: Cheddar cheese; cheese flavor; nutty flavor; Strecker aldehyde
MeSH headings : Aldehydes / analysis; Cheese / analysis; Chromatography, Gas; Gas Chromatography-Mass Spectrometry / methods; Smell; Taste; Vacuum; Volatilization
TL;DR:
The addition of Strecker aldehydes to young (<4 mo old) Cheddar cheese models resulted in nutty/malty flavor perceived by sensory analysis, and when Streker aldeHydes were incorporated into aged Cheddar Cheese models, nutty flavor perception increased.
(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
2004 journal article
Effects of salt, acid, and MSG on cold storage survival and subsequent acid tolerance of Escherichia coli O157 : H7
FOOD MICROBIOLOGY, 21(6), 727–735.
author keywords: MSG; acid; salt; E-coli O15 : H7
TL;DR:
The combined effects of salt, monosodium glutamate (MSG), and pH on cold storage survival and subsequent acid tolerance of Escherichia coli O157:H7 were determined and MSG alone enhanced acid tolerance following 21 days cold storage.
(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
2004 journal article
Evaluation of the character impact odorants in skim milk powder by sensory studies on model mixtures
JOURNAL OF SENSORY STUDIES, 19(1), 1–13.
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
2004 journal article
Impact of cold and cold-acid stress on poststress tolerance and virulence factor expression of Escherichia coli O157: H7
Journal of Food Protection, 67(1), 19–26.
MeSH headings : Adaptation, Physiological; Base Sequence; Colony Count, Microbial; Escherichia coli O157 / genetics; Escherichia coli O157 / pathogenicity; Escherichia coli O157 / physiology; Food Handling / methods; Food Microbiology; Freezing; Gene Expression Regulation, Bacterial; Hydrogen-Ion Concentration; Restriction Mapping; Time Factors; Virulence / genetics
TL;DR:
The results indicate that the prolonged storage of E. coli O157:H7 at 4 degrees C has substantial effects on freeze-thaw tolerance but does not affect subsequent virulence gene expression.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: NC State University Libraries
Added: August 6, 2018
2004 journal article
Influence of adjunct cultures on volatile free fatty acids in reduced-fat Edam cheeses
JOURNAL OF DAIRY SCIENCE, 87(10), 3224–3234.
author keywords: adjunct culture; volatile free fatty acids
MeSH headings : Acetic Acid / analysis; Adult; Brevibacterium / enzymology; Cheese / analysis; Cheese / microbiology; Dietary Fats / analysis; Fatty Acids, Nonesterified / analysis; Fatty Acids, Volatile / analysis; Fatty Acids, Volatile / metabolism; Female; Food Handling / methods; Humans; Lactobacillus / enzymology; Lactococcus lactis / enzymology; Lipase / metabolism; Lipids / analysis; Male; Propionates / analysis; Taste; Time Factors
TL;DR:
Certain adjunct cultures had a definite role in lipolysis at particular times and caused changes in volatile free fatty acid concentrations in headspace gas of cheeses after 3-and 6-mo ripening.
(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
2004 journal article
Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in cheddar cheese
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 70(8), 4814–4820.
MeSH headings : 3-Methyl-2-Oxobutanoate Dehydrogenase (Lipoamide) / genetics; 3-Methyl-2-Oxobutanoate Dehydrogenase (Lipoamide) / metabolism; Caproates / chemistry; Caproates / metabolism; Cheese / microbiology; Culture Media; Gas Chromatography-Mass Spectrometry; Lacticaseibacillus casei / enzymology; Lacticaseibacillus casei / genetics; Lactococcus lactis / enzymology; Lactococcus lactis / genetics; Plasmids; Taste
TL;DR:
Results indicated that enhanced expression of d-hydroxyisocaproic acid dehydrogenase suppressed spontaneous degradation of α-keto acids, but sensory work indicated that this effect retarded cheese flavor development.
(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
2004 journal article
Preference mapping of cheddar cheese with varying maturity levels
JOURNAL OF DAIRY SCIENCE, 87(1), 11–19.
author keywords: cheese flavor; sensory analysis; descriptive analysis; preference mapping
MeSH headings : Cheese / analysis; Food Preferences; Humans; Taste; Time Factors
TL;DR:
Cheddar cheese acceptance varies widely among consumers and is related to consumer preferences for distinct cheese flavor profiles, but both young and mature cheeses were perceived by consumers as exhibiting intense Cheddar cheese 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
2004 journal article
Preference mapping of commercial chocolate milks
Journal of Food Science, 69(9), S406–413.
Source: NC State University Libraries
Added: August 6, 2018
2004 journal article
Quantifying fluid food texture
JOURNAL OF TEXTURE STUDIES, 35(6), 643–657.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2004 review
Real-time nucleic acid-based detection methods for pathogenic bacteria in food
[Review of ]. JOURNAL OF FOOD PROTECTION, 67(4), 823–832.
MeSH headings : Bacteria / isolation & purification; Colony Count, Microbial / methods; DNA, Bacterial / analysis; Electrophoresis, Agar Gel / methods; Fluorescence; Food Contamination / analysis; Food Microbiology; Polymerase Chain Reaction / methods; RNA, Bacterial / analysis
TL;DR:
This review emphasizes the current systems available for real-time PCR-based pathogen detection, the basic mechanisms and requirements for each, and the prospects for development over the next few years in the food industry.
(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
2003 journal article
A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar
JOURNAL OF DAIRY RESEARCH, 70(1), 99–103.
author keywords: yeast extract; NSLAB; reduced-fat cheddar
MeSH headings : Cheese / analysis; Cheese / microbiology; Colony Count, Microbial; Electrophoresis, Polyacrylamide Gel; Endopeptidases / metabolism; Fermentation; Food Technology; Humans; Hydrogen-Ion Concentration; Lactobacillus / growth & development; Lipids / analysis; Proteins / analysis; Saccharomyces cerevisiae / metabolism; Taste
TL;DR:
Results show that addition of yeast extract to cheese curd is a promising method of enhancing flavour development in ripened cheeses, suggesting faster secondary proteolysis in the former cheeses.
(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
2003 journal article
Acid adaptation and starvation effects on Shiga toxin production by Escherichia coli O157 : H7
JOURNAL OF FOOD PROTECTION, 66(6), 970–977.
MeSH headings : Adaptation, Physiological; Artificial Gene Fusion; Base Sequence; Colony Count, Microbial; Enzyme-Linked Immunosorbent Assay; Escherichia coli O157 / genetics; Escherichia coli O157 / isolation & purification; Escherichia coli O157 / physiology; Gene Expression Regulation, Bacterial; Hydrogen-Ion Concentration; Mutation; RNA, Bacterial / analysis; RNA, Messenger / analysis; Reverse Transcriptase Polymerase Chain Reaction; Shiga Toxin 2 / biosynthesis; Shiga Toxin 2 / genetics
TL;DR:
It is indicated that oxygen enhances stx-II mRNA expression and Stx production in E. coli O157:H7 and stress conditions such as acid adaptation and starvation enhance stX-II toxin mRNA levels but do not enhance subsequent Stx toxin production.
(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
2003 journal article
Application of an electronic nose to correlate with descriptive sensory analysis of aged Cheddar cheese
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 36(1), 13–20.
author keywords: cheese; electronic nose; sensory analysis
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2003 journal article
Aroma characterization of fresh and stored-nonfat dry milk
Freshness and Shelf Life of Foods, 836, 108–123.
Ed(s): H. K. R. Cadwallader
Source: NC State University Libraries
Added: August 6, 2018
2003 journal article
Aroma-active components of liquid cheddar whey
JOURNAL OF FOOD SCIENCE, 68(4), 1215–1219.
author keywords: whey; flavor; GCO; AEDA
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2003 journal article
Characteristic aroma components of rennet casein
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 51(23), 6797–6801.
author keywords: rennet casein; odor; aroma; volatile; gas chromatography-olfactometry
MeSH headings : Animals; Caseins / chemistry; Chromatography, Gas; Chymosin / chemistry; Gas Chromatography-Mass Spectrometry; Humans; Lactones / analysis; Milk / chemistry; Odorants / analysis; Phenols / analysis; Smell; Volatilization
TL;DR:
Results of AEDA indicated o-aminoacetophenone to be a potent odorant; however, sensory descriptive sensory analysis of model aroma systems revealed that the typical odor of rennet casein was principally caused by hexanoic acid, indole, guaiacol, and p-cresol.
(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
2003 journal article
Consumer attitudes and acceptability of soy-fortified yogurts
JOURNAL OF FOOD SCIENCE, 68(3), 1118–1122.
author keywords: soy; soy protein; acceptability; dairy foods; yogurt
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2003 journal article
Descriptive analysis of caramel texture
JOURNAL OF SENSORY STUDIES, 18(4), 277–289.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2003 journal article
Detection of viable Shiga toxin-producing Escherichia coli by quantitative competitive polymerase chain reaction
JOURNAL OF FOOD PROTECTION, 66(7), 1277–1282.
MeSH headings : Colony Count, Microbial; DNA, Bacterial / genetics; Escherichia coli O157 / genetics; Escherichia coli O157 / growth & development; Escherichia coli O157 / isolation & purification; Escherichia coli O157 / metabolism; Food Microbiology; Immunomagnetic Separation; Meat Products / microbiology; Polymerase Chain Reaction / methods; Sensitivity and Specificity; Shiga Toxin / biosynthesis; Shiga Toxin 2 / genetics
TL;DR:
With the use of Escherichia coli O157:H7 as a model, a procedure for the quantitative detection of viable Shiga toxin-producing E. coli (STEC) in broth and cooked ground beef enrichments with multiple-time point quantitative competitive polymerase chain reaction (QC-PCR) was developed.
(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
2003 journal article
Determination of the sensory attributes of dried milk powders and dairy ingredients
JOURNAL OF SENSORY STUDIES, 18(3), 199–216.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2003 journal article
Determining flavor and flavor variability in commercially produced liquid cheddar whey
JOURNAL OF DAIRY SCIENCE, 86(2), 439–448.
author keywords: whey flavor; starter culture; oxidative stability
MeSH headings : Amino Acids / analysis; Cheese / analysis; Fatty Acids, Nonesterified / analysis; Female; Humans; Hydrolysis; Male; Milk Proteins / chemistry; Milk Proteins / metabolism; Odorants / analysis; Taste; Volatilization; Whey Proteins
TL;DR:
The flavor of liquid Cheddar cheese whey is variable and impacted by milk source and starter culture rotation, and results from this study will aid future studies that address the impact of liquid whey flavor variability on flavor of dried whey ingredients.
(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
2003 journal article
Effects of standardization of whole milk with dry milk protein concentrate on the yield and ripening of reduced-fat Cheddar cheese
Journal of Dairy Science, 86(5), 1608–1615.
MeSH headings : Animals; Caseins / analysis; Cheese / analysis; Cheese / microbiology; Chromatography, High Pressure Liquid; Fats / analysis; Food Technology; Humans; Hydrogen-Ion Concentration; Lactose / analysis; Milk / chemistry; Milk / microbiology; Milk / standards; Milk Proteins / administration & dosage; Taste
TL;DR:
Commercial milk protein concentrate was used to standardize whole milk for reduced-fat Cheddar cheesemaking, and Sensory analysis showed that MPC cheeses had lower brothy and bitter scores than CC, and increasing the amount of starter bacteria improved maturity in MPC cheese.
(via Semantic Scholar)
Source: NC State University Libraries
Added: August 6, 2018
2003 journal article
Identification and quantification of character aroma components in fresh Chevre-style goat cheese
Journal of Food Science, 68(8), 2441–2447.
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
Source: NC State University Libraries
Added: August 6, 2018
2003 journal article
Reduced-fat Cheddar cheese from a mixture of cream and liquid milk protein concentrate
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 56(2), 94–98.
author keywords: liquid milk; protein concentrate; reduced-fat Cheddar
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2003 journal article
Relationships among rheological and sensorial properties of young cheeses
JOURNAL OF DAIRY SCIENCE, 86(10), 3054–3067.
author keywords: cheese; texture; rheology; sensory
MeSH headings : Cheese / analysis; Elasticity; Food Technology; Humans; Rheology; Sensation; Viscosity
TL;DR:
Analysis of the sensory and rheological properties of young cheeses showed that the cheeses' solid-like response decreased during aging, while phase angle, maximum compliance, and retardation time increased.
(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
2003 article
Sensory and mechanical aspects of cheese texture
INTERNATIONAL DAIRY JOURNAL, Vol. 13, pp. 585–591.
author keywords: sensory texture; rheological properties; fracture properties; cheese
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2003 journal article
Soy protein fortification of a low-fat dairy-based ice cream
JOURNAL OF FOOD SCIENCE, 68(9), 2651–2657.
author keywords: soy protein isolate; ice cream; low-fat; flavor; volatile analysis
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2003 journal article
The effect of application of cold natural smoke on the ripening of Cheddar cheese
JOURNAL OF DAIRY SCIENCE, 86(6), 1910–1917.
author keywords: smoking; Cheddar cheese; proteolysis
MeSH headings : Cheese / analysis; Cheese / microbiology; Cold Temperature; Electrophoresis, Polyacrylamide Gel; Endopeptidases / metabolism; Fats / analysis; Food Technology; Humans; Hydrogen-Ion Concentration; Lacticaseibacillus casei / growth & development; Proteins / analysis; Smoke; Taste; Urea
TL;DR:
It is concluded that it is best to smoke cheese after ripening for at least 3 mo, and cheese smoked after 3 mo of age and further ripened for 6 mo had the highest smoked flavor intensity.
(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
2003 journal article
The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk
Journal of Dairy Science, 86(1), 43–51.
MeSH headings : Adolescent; Adult; Animals; Antioxidants / pharmacology; Cattle / metabolism; Cattle / physiology; Chromatography, Gas; Consumer Behavior; Dairying / methods; Fatty Acids / analysis; Female; Food Handling / methods; Food, Fortified; Humans; Lactation / metabolism; Linoleic Acid / administration & dosage; Linoleic Acid / metabolism; Lipase / metabolism; Lipid Metabolism; Male; Milk / chemistry; Milk / microbiology; Milk / standards; Oxidation-Reduction; Stereoisomerism; Taste; Time Factors
TL;DR:
The effects of added conjugated linoleic acid (CLA) on the sensory, chemical, and physical characteristics of 2% total fat (wt/wt) fluid milk were studied and it was revealed that milks with 1 or 2% CLA exhibited low intensities of a "grassy/vegetable oil" flavor, not present in control milks.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: NC State University Libraries
Added: August 6, 2018
2002 review
Aeromonas species in foods
[Review of ]. JOURNAL OF FOOD PROTECTION, 65(3), 575–582.
MeSH headings : Aeromonas / isolation & purification; Aeromonas / pathogenicity; Animals; Disease Outbreaks / prevention & control; Food Contamination; Food Microbiology; Humans; Hydrogen-Ion Concentration; Seafood / microbiology; Virulence
TL;DR:
Aeromonas species have been recognized as potential or emerging foodborne pathogens for more than 20 years and a host of virulence factors are present, but the exact role of each in human disease has not been fully elucidated.
(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
2002 journal article
Cross validation of a sensory language for cheddar cheese
JOURNAL OF SENSORY STUDIES, 17(3), 215–227.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2002 journal article
Influence of growth in a food medium on the detection of Escherichia coli O157 : H7 by polymerase chain reaction
JOURNAL OF FOOD PROTECTION, 65(11), 1775–1779.
MeSH headings : Colony Count, Microbial; Culture Media; DNA, Bacterial / analysis; Escherichia coli O157 / genetics; Escherichia coli O157 / growth & development; Escherichia coli O157 / isolation & purification; Food Contamination / analysis; Food Microbiology; Polymerase Chain Reaction / methods; Sensitivity and Specificity; Time Factors
TL;DR:
The results of this investigation underscore the likelihood that multiple components may drastically affect DNA extraction and PCR amplification efficiency in the detection of pathogens in the food matrix and it would be prudent to test their efficacy in multiple food matrices and under conditions in which the bacterial population is both static and actively growing.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2002 journal article
Optimization of reverse transcriptase PCR to detect viable Shiga-toxin-producing Escherichia coli
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 68(2), 799–806.
MeSH headings : Animals; Cattle; Culture Media; DNA Primers; DNA, Bacterial / analysis; Escherichia coli O157 / genetics; Escherichia coli O157 / growth & development; Escherichia coli O157 / isolation & purification; Meat Products / microbiology; RNA, Bacterial / isolation & purification; RNA, Bacterial / metabolism; RNA, Messenger / metabolism; Reverse Transcriptase Polymerase Chain Reaction; Shiga Toxin / biosynthesis; Shiga Toxin / genetics
TL;DR:
Results indicate that RT-PCR of E. coli slt-II mRNA is useful for detection of viable STEC in ground beef, and four primer sets, each targeting a specific region in the slT-II operon, were evaluated for their stringency and specificity.
(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
2002 journal article
Resistance of cold- and starvation-stressed Vibrio vulnificus to heat and freeze-thaw exposure
JOURNAL OF FOOD PROTECTION, 65(6), 975–980.
MeSH headings : Adaptation, Physiological; Colony Count, Microbial; Food Handling / methods; Food Microbiology; Freezing; Hot Temperature; Time Factors; Vibrio / growth & development; Vibrio / physiology
TL;DR:
The effects of cold storage and starvation on the subsequent heat resistance and freeze-thaw resistance of Vibrio vulnificus were studied and cold adaptation enhanced cold temperature tolerance.
(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
2002 journal article
Sensory aroma characteristics of milk spoilage by Pseudomonas species
JOURNAL OF FOOD SCIENCE, 67(1), 448–454.
author keywords: shelf life; spoilage; sensory analysis; pseudomonas; off-flavors
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2002 journal article
Sensory aroma characteristics of milk spoilage by Pseudomonas species
JOURNAL OF FOOD SCIENCE, 67(2), 861–867.
author keywords: shelf life; spoilage; sensory analysis; pseudomonas; off-flavors
TL;DR:
Sensory characteristics of the spoilage aromas of milk containing Pseudomonas species were determined and type and onset of spoilage depended on strain of pseudomonas and milkfat content, which may aid in shelf-life prediction of milk.
(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
2002 journal article
Stress response of Aeromonas hydrophila following environmental challenges
Food Microbiology, 19(4), 285–293.
Source: NC State University Libraries
Added: August 6, 2018
2002 journal article
Vane rheometry for textural characterization of cheddar cheeses: Correlation with other instrumental and sensory measurements
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 35(4), 305–314.
author keywords: vane rheology; uniaxial compression; texture profile analysis; multivariate analysis
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2002 journal article
Volatile flavor components of stored nonfat dry milk
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 50(2), 305–312.
author keywords: nonfat dry milk; AEDA; flavor, gas chromatography-olfactometry; gas chromatography-mass spectrometry
MeSH headings : Animals; Chromatography, Gas / methods; Food Handling; Gas Chromatography-Mass Spectrometry; Milk / chemistry; Odorants / analysis; Taste; Volatilization
TL;DR:
A variety of aldehydes, ketones, and free fatty acids were responsible for generation of flavors in stored NDM and exhibited high aroma impact by AEDA.
(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
2001 journal article
Acid stress, starvation, and cold stress affect poststress behavior of Escherichia coli O157 : H7 and onpathogenic Escherichia coli
JOURNAL OF FOOD PROTECTION, 64(7), 970–974.
MeSH headings : Adaptation, Physiological; Colony Count, Microbial; Escherichia coli / growth & development; Escherichia coli / physiology; Escherichia coli O157 / growth & development; Escherichia coli O157 / physiology; Food Handling / methods; Food Microbiology; Freezing; Hot Temperature; Hydrogen-Ion Concentration; Starvation; Temperature; Time Factors
TL;DR:
The effects of acid shock, acid adaptation, starvation, and cold stress of Escherichia coli O157:H7, an rpoS mutant, and nonpathogenic E. coli (ATCC 25922) on poststress heat resistance and freeze-thaw resistance were investigated.
(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
2001 journal article
Aroma-active components of nonfat dry milk
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 49(6), 2948–2953.
author keywords: nonfat dry milk; AEDA; FD factor; gas chromatography-olfactometry; gas chromatography-mass spectrometry
MeSH headings : Animals; Chromatography, Gas; Gas Chromatography-Mass Spectrometry; Hot Temperature; Milk / chemistry; Odorants / analysis; Taste
TL;DR:
Application of aroma extract dilution analysis (AEDA) on the volatile components of low, medium, and high-heat-treated nonfat dry milks (NDM) revealed aroma-active compounds in the log(3) flavor dilution) factor range of 1 to 6.
(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
2001 journal article
Characteristic aroma components of British farmhouse cheddar cheese
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 49(3), 1382–1387.
author keywords: British Farmhouse Cheddar cheese; cheese flavor; p-cresol; alkylmethoxypyrazines; aroma extract dilution analysis
MeSH headings : Animals; Cheese / analysis; Cooking; Food Handling; Gas Chromatography-Mass Spectrometry / methods; Milk; Odorants / analysis; United Kingdom
TL;DR:
Direct addition of p-cresol or 2-isopropyl-3-methoxypyrazine in a mild domestic Cheddar cheese resulted in increases in intensities of cowy/phenolic and earthy/bell pepper aroma notes.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Development of a descriptive language for cheddar cheese
JOURNAL OF FOOD SCIENCE, 66(9), 1422–1427.
author keywords: cheddar; cheese; descriptive analysis; language; sensory evaluation
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Development of a multiplex polymerase chain reaction assay for detection and differentiation of Staphylococcus aureus in dairy products
JOURNAL OF FOOD PROTECTION, 64(5), 664–668.
MeSH headings : Animals; Cheese / microbiology; Colony Count, Microbial; DNA, Bacterial / analysis; Dairy Products / microbiology; Milk / microbiology; Nucleic Acid Amplification Techniques; Polymerase Chain Reaction / methods; Polymorphism, Restriction Fragment Length; Sensitivity and Specificity; Staphylococcus aureus / classification; Staphylococcus aureus / genetics; Staphylococcus aureus / isolation & purification; Time Factors
TL;DR:
A multiplex polymerase chain reaction (PCR) assay was developed for the detection and differentiation of enterotoxigenic Staphylococcus aureus in dairy products and allows presumptive identification and differentiation in less than 6 h.
(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
2001 journal article
Development of a quantitative competitive PCR assay for detection and quantification of Escherichia coli O157 : H7 cells
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 67(7), 3291–3294.
MeSH headings : Animals; Colony Count, Microbial; Culture Media; DNA Primers; Escherichia coli O157 / growth & development; Escherichia coli O157 / isolation & purification; Food Microbiology; Milk / microbiology; Polymerase Chain Reaction / methods; Sensitivity and Specificity
TL;DR:
A quantitative competitive PCR assay was developed to detect and quantify Escherichia coli O157:H7 cells, and cell densities predicted by QC-PCR were highly related to viable cell counts.
(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
2001 journal article
Effects of sweetener, sweetener concentration, and fruit flavor on sensory properties of soy fortified yogurt
JOURNAL OF SENSORY STUDIES, 16(4), 393–405.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Lecithin associated off-aromas in fermented milk
JOURNAL OF FOOD SCIENCE, 66(4), 517–523.
author keywords: lecithin; lactic acid fermentation; off-flavors; 2,4-decadienal; hydrogen peroxide
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Lipid oxidation of deoiled soy lecithin by lactic acid bacteria
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 34(7), 462–468.
author keywords: soy lecithin; lactic acid bacteria; lipid oxidation; 2,4-alkadienals
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2000 journal article
Molecular beacon polymerase chain reaction detection of Escherichia coli O157 : H7 in milk
JOURNAL OF FOOD PROTECTION, 63(7), 855–859.
MeSH headings : Animals; DNA, Bacterial / chemistry; DNA, Bacterial / isolation & purification; Escherichia coli O157 / genetics; Escherichia coli O157 / isolation & purification; Food Microbiology; Milk / microbiology; Oligonucleotide Probes / chemistry; Polymerase Chain Reaction / methods; Sensitivity and Specificity
TL;DR:
Use of molecular beacons allows real-time monitoring of PCR reactions, and the closed-tube format allows simultaneous detection and confirmation of target amplicons without the need for agarose gel electrophoresis and/or Southern blotting.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
2000 journal article
Soy protein fortification affects sensory, chemical, and microbiological properties of dairy yogurts
JOURNAL OF FOOD SCIENCE, 65(7), 1244–1247.
author keywords: soy; soy protein concentrate; yogurt; fortification; nutraceutical
Source: Web Of Science
Added: August 6, 2018
2000 journal article
Survival of Escherichia coli O157 : H7 in buttermilk as affected by contamination point and storage temperature
JOURNAL OF FOOD PROTECTION, 63(4), 441–444.
MeSH headings : Animals; Cattle; Escherichia coli O157 / isolation & purification; Fermentation; Food Microbiology; Food Preservation; Milk / microbiology; Temperature
TL;DR:
The extended recovery of viable enterohemorrhagic E. coli O157:H7 from both processing scenarios indicates that the presence of E. bacteria in buttermilk is not limited to postprocessing contamination.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
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